2 tsp. olive oil
1/2 tsp. minced garlic
1/2 c. chopped onion
1 lg. tomato, chopped
1 c. uncooked converted rice
1 sm. green pepper, chopped
1 (13 oz.) can chicken broth
Dash of cayenne pepper
1/2 tsp. oregano
1/2 tsp. salt

Heat oil in large pan. Add garlic, onion and tomato. Cover and cook 3 minutes or until onion is soft. Add rice and cook for another 2 minutes stirring until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. Place in oven proof dish, cover and bake for 20 minutes at 400 degrees.