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Heat oil in a 10- to12-inch skillet.
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Add onion, green pepper (or mild chiles), garlic and salt. Sauté over medium-high heat 4-5 minutes.
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Stir in rice vinegar. Cook 2-3 minutes more or until vinegar is absorbed.
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Stir in rice, tomatoes, cilantro and thyme.
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Add chicken broth and bring to a boil.
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Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender.
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Stir and serve. Garnish with additional cilantro, if desired.