1 tbsp. oil
2 onions, sliced thin
1 c. uncooked rice
1/2 c. boiling water
2 (1 lb.) cans tomatoes
1/2 c. minced green pepper
1 1/2 tsp. salt
1 bay leaf
2 tbsp. chopped parsley
1/8 tsp. ground dried red pepper
1/4 tsp. saffron (optional)

Heat oil in large Teflon skillet; add onions and saute 10 minutes, stirring frequently. Add rice and stir until yellow. Add water, tomatoes, green pepper, salt, bay leaf, parsley, red pepper and saffron. Mix gently. Cover and bake at 375 degrees 50 minutes or until rice is tender. Taste for seasoning. Serves 6; 150 calories in each serving.