1 med. onion, finely chopped
1/2 sm. green pepper, chopped
3 tbsp. butter
1 (16 oz.) can stewed tomatoes
1 tsp. salt
1/8 tsp. pepper
3 c. cooked rice (1 c. rice, uncooked)

Cook and stir onion and green pepper in butter in 10" skillet until onion is tender. Stir in tomatoes, salt, pepper and rice. Simmer, uncovered over low heat until hot, about 15 minutes. 6 servings.