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- In pan, brown rice in the oil over low to medium heat. Stir constantly, burning is easy.
- When the rice is brown, add the Onion, bell pepper, chili powder and garlic salt.
- Turn the heat to high and cook for 1 minute and stir constantly.
- Add the tomatoes and then the chicken stock.
- Bring to a boil. Cover, reduce the heat, and simmer for 10 minutes.
- Remove from heat and let stand for 15 to 20 minutes.