2 tbsp. sweet unsalted butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. fresh crushed garlic
1 c. uncooked long grain rice
2 1/4 c. water
1/2 c. (4 cubes) frozen low-sodium tomato base
1/4 tsp. oregano leaves
1/8 tsp. ground black pepper

In large skillet, melt butter over medium heat. Stir in onion, green pepper and garlic; saute until tender, stirring occasionally, 2 to 2 1/2 minutes. Stir in rice; cook and stir until golden, about 1 1/2 to 2 minutes. Add water, low sodium tomato base, oregano, pepper and hot sauce. Cook and stir until tomato base melts. Reduce heat to low; cover and cook until rice is tender and water is absorbed, 20 to 25 minutes. Fluff rice with fork and serve hot. Makes 6 servings.