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medium onion

small green bell pepper

tablespoons vegetable oil

cup uncooked regular long-grain white rice

cups water

teaspoon salt

teaspoon chili powder

teaspoon garlic powder

(8 ounce) can tomato sauce

1/2

Peel and chop the onion. Cut the bell pepper lengthwise in half, and cut

out seeds and membrane. Chop the bell pepper.

Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the

onion and uncooked rice in the oil about 5 minutes, stirring frequently,

until rice is golden brown.

Remove the skillet from the heat. Stir in the bell pepper, water, salt,

chili powder, garlic powder and tomato sauce. Heat to boiling over high

heat, stirring occasionally.

Once mixture is boiling, reduce heat just enough so mixture bubbles

gently. Cover and cook about 25 minutes, stirring occasionally, until rice

is tender and tomato sauce is absorbed. You may have to lower the heat as

the mixture becomes thicker.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

T(Cook):

0:30"

- - - - - - - - - - - - - - - - - -

Per serving: 266 Calories (kcal); 7g Total Fat; (24% calories from fat); 5g

Protein; 46g Carbohydrate; 0mg Cholesterol; 889mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with warmed tortillas or toasted pita bread wedges and,

for dessert, cool sherbet or sorbet.

NOTES : Essential Equipment: large skillet (about 10-inch size)

Tips

For extra flavor, sprinkle 1/4 cup shredded Cheddar cheese over

Betty Crocker - Cooking Basics Recipes