Spicy Mexican Rice

In a medium saucepan or skillet, melt butter or margarine over medium heat until it begins to foam slightly.

Dice the green pepper into small, uniform pieces and add them to the melted butter, sautéing until softened and fragrant.

Add the rice to the pan and stir continuously to coat each grain in the butter, toasting lightly until the rice turns a light golden color.

Stir in your spices such as chili powder, cumin, garlic powder, and a pinch of cayenne, mixing thoroughly to evenly distribute the seasoning.

Pour in the appropriate amount of water or chicken broth along with tomato sauce or diced tomatoes, and stir to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer undisturbed.

Remove the pan from heat and let the rice rest, still covered, to allow any remaining steam to finish cooking the grains.

Fluff the rice gently with a fork, taste and adjust seasoning as needed, then serve warm garnished with fresh cilantro or lime wedges if desired.