Spanish Rice(The Best From New Mexico Kitchens Cookbook) - cooking recipe

Ingredients

1/4 c. olive oil
1 onion
1/2 bell pepper
1 clove garlic
1 (14 oz.) can stewed tomatoes
1 tsp. chili powder
dash of Worcestershire sauce
1 c. rice
2 c. water
salt and pepper to taste

Preparation

Chop onion and pepper and mince garlic.
Saute in olive oil until onion is transparent.
Mix in remaining ingredients.
Bring to a boil and simmer, tightly covered, on lowest heat for about 20 minutes.
Stir occasionally.
Makes 4 to 6 servings.