2 tsp. olive oil

1/2 tsp. minced garlic

1/2 C. chopped onion

1 large tomato, chopped

1 C. uncooked, converted rice

1 small green bell pepper, seeded and diced

1 – 13 oz. can chicken broth

dash of red pepper

1/2 tsp. oregano

1/2 tsp. salt

 

Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stiffing, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutes at 400 degrees.