Using a skillet with a lid, over medium high heat sauté the onion and bell pepper and rice in oil until the rice has browned. Stir continuously so the rice doesn’t burn.

Add the garlic for the last 3 minutes

Add tomatoes, chili powder, cumin, and broth to the rice and bring to a boil.

Cover, lower the heat to low, and simmer until the liquid has been absorbed, about 20 minutes.

Taste and add more salt or chili powder if needed.