Jumbalya

• 1 medium onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 2 cups long grain white rice
• 2 14.5 oz cans vegetable broth
• 1 14.5oz can diced tomatoes (or diced tomatoes with chilis for spicier)
• 1 Tablespoon olive oil
• 1 clove garlic or garlic powder


Directions:

Saute onion, garlic and peppers in olive oil until soft. Add
can of tomatoes, broth and rice bring to a boil. Cover and
reduce heat. Cook for 30 minutes until rice is done.

The original poster has a small baby so she don't make this spicey. Her husband 
and she add hot sauce to our own bowls. You can add jalepenos
or chilies to this while it is cooking for a spicier flavor.

Bryan and I don't like to much hot either so we added a *small* jalepeno (the ones that are like $.03 :p It does add some heat and flavor but not overpowering. If possible when cutting a jalepeno wear gloves or something. Whatever you do DONT touch the seeds, and if you do touch those DONT touch anything else! Especially your eyes. Oh goodness. I made the mistake of touching the seeds and my hands burned for hours no matter what I put them in!(washed w soap and water, baking soda, milk, whatver, IT HURT!) Be careful. Jalepenos are not kid friendly prep work :p