1/2 c. chopped green bell pepper
1/4 c. chopped onion
1 glove garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried rosemary, crushed
2 tbsp. olive oil or cooking oil
1 c. long grain rice
1 c. chopped, peeled tomato
1 tsp. salt
1/8 tsp. pepper

In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil until vegetables are tender. Stir in rice, chopped tomato, salt, pepper, and 2 cups water. Cook, covered, over low heat for about 20 minutes or until rice is done. Makes 6 servings.