- 1 tablespoon oil
- 1 small onion, diced
- 1 green pepper, diced
- 1/2 teaspoon cayenne pepper
- 1 1/2 cup chicken stock
- 1 28 ounce can of tomatoes, crushed
- 1 cup rice
In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
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