1 tbsp oil
1 onion, small, diced
1 green pepper, diced
½ tsp cayenne pepper
1½ cups chicken stock
28 oz tomatoes, (1 can) crushed
1 cup rice
In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender.
Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir.
Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
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