In a deep skillet add 1 tablespoon oil and bring to a medium heat. Add onion and bell pepper. Sauté until tender, about 6 minutes. Add minced garlic and sauté 1 more minute, stirring constantly. Remove vegetable mixture to a small bowl; set aside.

Add remaining tablespoon oil to the warm skillet, then add uncooked rice. Sauté rice until browned.

Add the vegetable mixture and drained Rotel tomatoes back to the skillet; mixing well. Add the chicken stock, chili powder, cumin and salt.

Bring to a boil, then reduce heat to a simmer and cover for 30 minutes. Don't open or touch the lid within the 30 minutes. The rice needs the steam to cook properly.

Remove from heat and let sit 5-10 minutes, then serve.