Ingredients

• 1/2  cup chopped onion (1 medium)
• 1/2  cup chopped green sweet pepper
• 1  clove garlic, minced
• 1  tablespoon cooking oil
• 1  teaspoon chili powder
• 1  28-ounce can tomatoes, cut up
• 1  cup water
• 3/4  cup uncooked long grain rice
• 1  4-ounce can diced green chile peppers, undrained
• 1/4  teaspoon salt
• 1/8  teaspoon black pepper
•   Several dashes bottled hot pepper sauce (optional)
• 1/2  cup shredded cheddar cheese (optional)

Directions

1. In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, water, rice, chile peppers, salt, pepper, and, if desired, several dashes hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese.

2. Makes about 5 cups (6 to 8 side-dish servings)