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Title: Alisa'S Mexican Rice
Yield: 4 Servings

Ingredients

      1 c  rice
      1    olive oil
    1/2 lg onion; chopped fine
      1    clove garlic; mashed with a
           -little salt
      1 cn tomatoes
    1/2    bell pepper; chopped (up to)
      2    jalepenos; minced (with or
           -without s
      1 cn (small) chiles
      1    plenty of black pepper

Instructions

Saute the rice, onion & garlic in a little oil until the onion is soft. Put
the tomatoes in a big measuring cup and squish them into pieces. You need
about 3-1/2 cups of liquid, so add water to the tomatoes til you get this
amount. Bring to a boil, add the bell pepper, hot pepper & chiles. Cover &
cook 15-20 minutes. Taste for black pepper.

NORVELLE@UGA.CC.UGA.EDU

(ALISA NORVELLE)

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