1 medium tomato, chopped
1 can ( 4 ounces) diced green chiles
1 tablespoon oil

1 1/2 cups rice
3 cups chicken broth
1 teaspoon turmeric
1/2 teaspoon ground cumin
salt and pepper to taste

In a saucepan, cook tomato and chiles in oil for 2 minutes, stirring. Stir in the remaining ingredients, cover pan, and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. This is excellent to serve with Chili con Carne or Red Hot Lentil Chili. Serves 8.

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