Ingredients
1 tablespoon oil
1 small onion, diced
1 green pepper, diced
1/2 teaspoon cayenne pepper
1 1/2 cups chicken stock
One 28-ounce can of tomatoes, crushed
1 cup rice
Directions
- 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.