Chili Rice

Heat the butter or margarine in a large skillet over medium heat until melted and foamy.

Add the chopped onion and green bell pepper to the skillet and cook, stirring occasionally, until softened, about 3-4 minutes.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Sprinkle the chili powder over the vegetables and stir well to coat evenly, cooking for about 1 minute to toast the spices.

Add the chopped peeled tomatoes with their juice and bring to a simmer, stirring occasionally.

Fold in the cooked rice, breaking up any clumps, and stir gently until the rice is evenly coated with the chili-tomato mixture.

Season with salt and stir to distribute evenly throughout the rice, then cook over medium heat for 3-4 minutes until heated through.

Transfer to a serving dish and serve hot.