alisa's mexican rice

4 Servings
1 cup Rice
  Olive oil
½ large Onion; chopped fine
Clove garlic; mashed with a little salt
1 can Tomatoes
½  Bell pepper; chopped (up to)
Jalepenos; minced (with or without seeds; depending on heat you like)
1 can (small) 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 3-½ 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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