Categories: Rice/grains, Mexican 
      Yield: 6 servings 
  
      1 md Onion finely chopped                1 ts Salt 
    1/2 sm Green pepper, chopped             1/8 ts Pepper 
      3 tb Margarine or butter                 3 c  Cooked rice 
     16 oz Stewed tomatoes                 
  
  Cook and stir onion and green pepper in margarine in 10 inch skillet until 
  onion is tender.  Stir in tomatoes, salt, pepper and rice.   Simmer 
  uncovered over low heat until hot, about 15 minutes. My husband likes dry 
  rice as well, I haven't timed it when I make this so you may need to cook 
  it longer to get it to the consistency you want it.