In a large deep skillet, add oil and heat on medium low, add rice and stir. Stir rice occasionally until brown. Make sure rice is spread over bottom of skillet to brown evenly. In another skillet or sauté pan, add two tablespoons oil and sauté bell pepper first since it takes longer, then add onions, garlic and tomatoes last(few seconds for tomatoes). when rice is browned add vegetables, salt, black pepper and chili powder. Stir vegetables in rice then add chicken broth, start with 3 cups then 1 to 2 more. I added total or 5 with the 2 cups of rice. Add tomato sauce if needed. I only had to add 1/2 of a small can. Cover and simmer on low until all liquid is absorbed. Taste and add more seasoning as needed for your taste.