Mexican Rice

Tonight we are having beef and chicken fajitas. As a side, I created this rice with the last of the summer tomatoes, peppers from the garden, onion and garlic harvested earlier this summer and pulled from the pantry. Rice and spices are pantry staples and always on hand.

1 cup assorted peppers, chopped
1 med. onion, chopped
3 cloves garlic, minced

3 medium tomatoes, cored and processed in the blender
1 1/2 - 2  tsp cumin
1 tsp chili powder
salt & pepper to taste
1/3 c beef stock (optional)
3 cups cooked brown rice

I precooked the brown rice in my rice cooker. You can precook rice stove top as well. (I just love how my rice cooker makes it so fluffy and it has a keep warm mode that is helpful if I get ahead of myself.)
To prepare the sauce:
Saute onions and peppers in butter until soft. Add garlic and cook another minute or two. Process tomatoes and pour in pan along with the beef stock. Add spices and simmer 5-8 minutes. Pour sauce over cooked rice until desired consistency. You may not need quite all of the sauce. Enjoy!