- 2 cups chicken broth
- 1 cup basmati rice
- 1/2 cup yellow bell pepper, cored, seeded and chopped
- 1/2 cup tomato, chopped
- 1/2 teaspoon salt
- 3/4 cup Stonewall Kitchen Salsa Verde
- 1/4 teaspoon cumin (optional)
- Bring chicken broth to a boil in a medium saucepan.
- Add rice, reduce heat and simmer covered for 10 minutes.
- Add remaining ingredients and simmer another 10 minutes until rice is tender. Serve immediately.