- 1 tablespoon vegetable oil
- 2 cups uncooked long-grain white rice
- ¼ onion, chopped
- 1 green bell pepper, chopped
- salt and pepper to taste
- 1 (14.5 ounce) can stewed tomatoes
- 4 cups water
1. In a large skillet, combine oil, rice, onion, green pepper and salt and pepper until the rice is a light brown color. Remove skillet from stove. 2. Mix tomatoes into the mixture. Pour in water (it should cover the entire mixture; use more if necessary). Return the skillet to the stovetop and ...