Alisa's Mexican Rice

Ingredients: Cup Rice Olive Oil 1/2 Large Onion; Chopped Fine Clove Garlic; Mashed With A Little Salt Can Tomatoes 1/2 Bell Pepper; Chopped (up To) Jalepenos; Minced (with Or Without Seeds; Depending On Heat You Like) Can (small) Chiles Plenty Of Black Pepper Makes:

Directions:

Saute the rice, onion & garlic in a little oil until the onion is soft. Put the tomatoes in a big measuring cup and squish them into pieces. You need about 3-1/2 cups of liquid, so add water to the tomatoes til you get this amount. Bring to a boil, add the bell pepper, hot pepper & chiles. Cover & cook 15-20 minutes. Taste for black pepper. NORVELLE@UGA.CC.UGA.EDU (ALISA NORVELLE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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