|Yellow onion||1 Medium, peeled and chopped|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Sweet green pepper||1 Medium, cored, seeded and chopped|
|Chili powder||1 Teaspoon|
|Dried oregano||1 Teaspoon, crumbled|
|Tomato juice||1 Cup (16 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
1. Melt the butter in a heavy 3-quart saucepan over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft.
2. Stir in the rice, green pepper, chili powder, oregano, tomato juice, and tomato sauce, then add the water and salt. Stir once, cover, and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.