Ingredients:
• 2 tablespoons butter
• 1 1/2 cups arborio rice
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 cups chicken broth
• 1/2 cup white wine
• 1 (14 1/2-ounce) can crushed tomatoes
• 1 teaspoons chili powder
• 1/2 teaspoon salt
Directions:
• In a large saucepan, melt the butter over medium heat.
• Add the rice, onion, peppers, and garlic.
• Cook until the rice is browned and vegetables are tender.
• Stir in the chicken broth, wine, tomatoes, chili powder, and salt and bring to a boil.
• Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.
• Transfer to a serving bowl.
