1 c. chopped onion
1/2 c. chopped green pepper
1 tbsp. vegetable oil
1 c. uncooked instant rice
1 (14 1/2 oz.) can stewed tomatoes
3/4 c. tomato juice
1/2 tsp. prepared mustard

In a skillet, sauté the onion and green pepper in oil until tender. Add the remaining ingredients and mix well. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until rice is tender and liquid is absorbed.

Yield: 6 servings.