3 tbsp. butter
1 onion, chopped
1 1/2 c. rice
1 green pepper, chopped
1 tsp. chili powder
1 tsp. oregano, crumbled
1 c. tomato juice
1/2 c. tomato sauce
1 1/2 c. water
1 1/2 tsp. salt

Melt butter in 3-quart saucepan over low heat. Add onion, cook uncovered until soft. Stir in next 6 ingredients, then add water and salt. Stir to mix. Cover and bring to a boil. Reduce heat and simmer covered for 20 minutes or until rice is tender and liquid has been absorbed. 6 servings.