1 c. uncooked rice (not instant rice)
1 tbsp. cooking oil
1/3 c. bell pepper, chopped
1/3 c. onion, chopped
1 tsp. salt
1 tbsp. chili powder, med. clove garlic, minced or crushed
1 tsp. black pepper
1 c. tomatoes, chopped, canned or fresh
2 c. water

In a heavy skillet brown uncooked rice in hot oil. Be careful not to burn the rice. Add all other ingredients and stir. Place fitted lid on skillet. Turn the burner down until mixture is just simmering. Stir once or twice during the next 20 to 25 minutes. (If you stir it more often the rice will become mushy in consistency.) The rice is done when all liquid is absorbed. Serves 4 to 6.