2 c. cooked rice
2 med. bell peppers
2 med. onions
2 cans tomatoes
1 tsp. oregano
1/2 c. sugar
1/2 c. celery
Salt & pepper to taste

Saute onions, bell peppers and celery in 3 tablespoons Wesson oil in heavy iron skillet. When brown, add tomatoes and sugar and seasonings. Cook this mixture 15 minutes. Then add rice and simmer for about 30 minutes. I find it is best to use rice that has been cooked and chilled. This dish is delicious served with baked chicken, broiled pork chops or boiled shrimp.