2 cup chicken stock
1 teaspoon salt
3/4 cup uncooked long-grain rice
3 tablespoon cooking oil
6 oz spanish-style tomato sauce o
2 tablespoon chopped fresh green pepper
1 tablespoon 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.
