|Water||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium)|
|Chopped celery||1⁄2 Cup (8 tbs) (1 Stalk)|
|Garlic||1 Clove (5 gm), minced|
|Canned low sodium tomatoes||14 1⁄2 Ounce, cut up (1 Can)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Bottled hot pepper sauce||3 Dash|
In a large skillet stir together the water, onion, celery and garlic.
Bring to boil, reduce heat.
Cover and simmer for 2 minutes or till the vegetables are tender.
Do not drain.
Stir in the undrained tomatoes, rice, sugar, chili powder, salt, pepper and hot pepper sauce.
Return to boil, reduce heat.
Cover and simmer for 20 to 25 minutes or till the rice is tender and most of the liquid is absorbed.