Yield: 4 Servings
|\N \N||Olive oil|
|½ large||Onion; chopped fine|
|1 \N||Clove garlic; mashed with a little salt|
|½ \N||Bell pepper; chopped (up to)|
|2 \N||Jalepenos; minced (with or without seeds; depending on heat you like)|
|1 can||(small) chiles|
|\N \N||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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