| 1 cup Rice | | Olive oil | | 12 lrg Onion, chopped fine | | 1 x Clove garlic, mashed with a little salt | | 1 can Tomatoes | | 1/2 x Bell pepper, chopped | | 1 x -(up to) | | 2 x Jalepenos, minced (with or without seeds, depending on heat you like) | | 1 can (small) chiles | | Plenty of black pepper |
| | 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. | | (ALISA NORVELLE) |
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