SOPA SECA (Mexican Rice)

2 tsp. olive oil

1/2 tsp. minced garlic

1/2 cup chopped onion

1 large tomato, chopped

1 cup uncooked, converted rice

1 small green bell pepper, seeded and diced

1 - 13 oz. can chicken broth

dash of red pepper

1/2 tsp. oregano

1/2 tsp. salt

Heat oil in a dutch oven over moderate heat. Add garlic, onion

and tomato. Cover and cook 3 minutes, or until onion is soft.

Add rice and cook for 2 minutes, stiffing, until rice is shiny

and hot. Stir in green pepper, chicken broth, red pepper,

oregano and salt. Bring to a boil. cover and bake for 20 minutes

at 400 degrees.