1/2 tablespoon onion powder
1/2 cup chopped green sweet pepper, I omitted because I was lazy
1/2 teaspoon garlic powder
1 tablespoon cooking oil
1 teaspoon chili powder
1 28-ounce can tomatoes, cut up
1 cup water
3/4 cup uncooked long grain rice
1 4-ounce can diced green chile peppers, undrained, I omitted because I was lazy
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded Pepper Jack cheese
~In a large skillet combine oil, undrained tomatoes, water, rice, chile peppers, salt, pepper, onion powder, garlic powder and, if using, green onion.
~Bring to boiling and reduce heat. Simmer, covered, about 20 minutes or until rice is tender and most of the liquid is absorbed.
~Sprinkle with the shredded cheese.
recipe modified from: Better Homes and Gardens