|Onion||1 Large, chopped|
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
|Water||2 Cup (32 tbs)|
|Stewed tomatoes||16 Ounce, chopped and drained (reserve liquid)|
|Long grain rice||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
In 2-quart casserole, combine onion, green pepper and butter.
Cook at HIGH 2 1/2 to 3 1/2 minutes; stir once.
Add enough water to reserved liquid to equal 2 cups.
Add to dish with tomatoes, rice, salt and pepper.
Cook, covered with lid, at HIGH 4 to 5 minutes and at MEDIUM-LOW 16 to 17 minutes, or until rice is tender; stir once.
Let stand, covered, 5 minutes before serving.