1 c. long grain rice (UNCLE BEN'S® is best)
1 c. chopped onion
1 c. green pepper
1 clove garlic finely chopped
1 tbsp. vegetable oil
1 (16 oz.) can whole tomatoes, cut up, reserving juice
1 tsp. salt
1 tsp. chili powder, or to taste
1/4 tsp. pepper
1 can green chilies (optional)

Heat oven to 350 degrees. Grease a 1 1/2 quart baking dish. In large skillet, saute uncooked rice, onion, green pepper and garlic until onion is tender. Put rice mixture into baking dish. Stir in tomatoes, chilies and seasonings. Add enough water to reserved tomato juice to make 2 cups liquid. Pour into baking dish. Cover and bake 1 hour or until all liquid is absorbed and rice is tender. Fluff with fork. Serves 6.