• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/2 tsp. dried basil, crushed
• 1/2 tsp. dried rosemary, crushed
• 2 Tblsp. olive oil (or cooking oil)

In skillet, cook these ingredients in the hot oil until the vegetables are tender.

• 1 cup long grain rice
• 1 cup chopped, peeled tomato
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 cups of water

Stir in these ingredients with the vegetables.

Cook covered over low heat for about 20 minutes or until rice is done.

Serve with your favorite enchiladas, tamales or fajitas (Fajitas DeHaas recommended).