2 c Chicken stock
1 ts Salt
3/4 c Uncooked long-grain rice
3 tb Cooking oil
6 oz Spanish-style tomato sauce o
2 tb Chopped fresh green pepper
1 tb Minced onion
Bring stock to a boil in a medium sized saucepan with
a cover. Add
salt and the rice, cover and cook over medium heat
until done but not mushy, about 15 minutes. Pour the
oil into a heavy 10-inch frying pan and heat until
hot. Add the rice and stir-fry for 10 minutes. Add the
rest of the ingredients and stir until well mixed.
Cover and continue cooking for 10 minutes more,
stirring occastionally.
