1.
Heat oil in a non-stick pan and brown the rice.
2.
Place tomatoes in a food processor and process till you get a rough chop.
3.
Place tomatoes, broth, cumin and chili powder in a 2-quart pot over med-low heat.
4.
When rice is brown add onion, bell pepper and garlic and saute till veggies start to wilt.
5.
Add rice mixture to liquid pot and bring to a boil.
6.
Cover and simmer on low heat for 20 minutes. DO NOT REMOVE THE LID WHILE SIMMERING!!!
7.
Remove from heat and let sit 5 minutes and then mix in chopped cilantro.