1 teaspoon olive oil
2 cups (500 ml) white rice (or rice of your choice)
4 cups water*
1 can (384 ml) Campbell's Tomato Soup
1 cup onion, finely chopped
1/2 green bell pepper, chopped
1 tablespoon Tabasco or hot pepper sauce
1 teaspoon salt
1 teaspoon pepper
**1 teaspoon cayenne pepper (or to taste)
4 green onions, chopped, for garnish (optional)
cilantro leaves, for garnish (option)

*Note: The ratio of rice and water indicated corresponds to my rice cooker. If your rice cooker has a different ratio, employ it.

In a rice cooker, combine all ingredients, in the order given, with the exception of the green onions. Turn on your rice cooker and allow it to do its thing.

Rice should be slightly sticky - this makes it a great base for another spicy shrimp or chicken dish, such as Salt and Pepper Shrimp or Tandoori Chicken Breast.

**Cook's Note: Try 1/2 teaspoon cayenne pepper at first, and sample the heat, adjusting according to your taste; if you like it hot, add the amount specified in the recipe!

Garnish with green onions or cilantro for that extra bit of flavor.

Submitted by: Jacqueline N