2/3 c. chopped onion
1 tbsp. reduced-calorie butter
1 c. uncooked rice
1 c. chopped green pepper
1 (8 oz.) can whole tomatoes
1 tsp. salt
1 tsp. chili powder
2 c. water

Saute onion in butter in nonstick skillet until tender. Stir in rice, green pepper, tomatoes, salt and chili powder. Add water. Bring to a boil; reduce heat and simmer covered for 20 minutes or until liquid is absorbed and rice is cooked. Yield: 10 servings, 1/3 cup each.