Spanish Rice

1 C quick-cooking brown rice
1 clove garlic, minced
1 medium onion, sliced
1 medium green pepper, chopped
1 can (16 oz) unsalted tomatoes, drained (reserve liquid)
3/4 tsp chili powder
1/4 tsp marjoram leaves

Add enough water to the liquid drained from the tomatoes to make 2 cups; set aside. Brown the rice in a 10-inch skillet, adding garlic when rice is nearly browned. Stir in remaining ingredients, including liquid, and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes, or until rice has absorbed all the liquid. Remove from heat and let stand, covered, for 10 minutes before serving.