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1 C rice
olive oil
1/2 large onion, chopped fine
1 clove garlic, mashed with a little salt
1 can tomatoes
1/2 bell pepper, chopped
1-2 jalepenos, minced (with or without seeds, depending on heat you like)
1 small can of chiles
plenty of black pepper
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.
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Alisa's Mexican Rice