1 can tomatoes, chopped
1/2 c. onions, thinly sliced
1 green bell pepper, diced
1 clove garlic, finely chopped
2 tbsp. olive oil
1 c. rice
1/2 tsp. thyme
1/2 tsp. oregano
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper

Drain tomatoes, reserve liquid. Add enough water to tomato liquid to make 1 1/2 cups. Chop tomatoes reserve. Saute onions, bell pepper and garlic in olive oil until soft. Add rice, thyme, oregano, salt, pepper and cayenne pepper. Cook stirring, constantly over medium heat; for 1 minute. Add reserved tomatoes and tomato liquid. Bring to a boil. Reduce heat to low cover and cook until all liquid is absorbed, about 25 minutes. Remove from heat and let stand covered for 5 minutes. Uncover and fluff with fork.