2 cups rice (uncooked)
vegetable oil for browning rice
enough water to cover rice when all ingredients are added
1 cup chopped onions
1 cup green bell peppers, chopped
3 cloves garlic, minced
1 large or 2 small tomatoes, chopped in large pieces
jalepenos (optional)
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons Rosemary
seasoning salt, to taste
black pepper, to taste
2 tablespoons Rosemary
seasoning salt, to taste
black pepper, to taste

Sauté onions, green bell peppers, garlic, and jalepenos until about half-way cooked. Add tomatoes and continue sautéing for about 2 more minutes. Set aside.

In a pot large enough to accommodate all ingredients, heat oil. When oil is hot enough for frying, brown the rice until golden brown, stirring frequently to avoid burning.

When rice is browned, add the remaining ingredients.

Cover and cook on low until all liquid has been absorbed and rice is tender, about 20 minutes.

Submitted by: Nettie Patton