Spanish Rice - cooking recipe

Ingredients

1/2 c. each: diced onion and green pepper
2 tsp. olive or vegetable oil
1 small garlic clove, minced
1 c. canned Italian tomatoes with liquid, drained and chopped (reserve liquid)
2 oz. uncooked instant rice
dash of each: crushed red pepper, salt and pepper

Preparation

In a 1-quart casserole, mix onion, bell pepper, oil and garlic. Microwave on High for 3 minutes, stirring once.
Add tomatoes, reserved liquid and rice.
Stir; cover and vent. Microwave on High 10 minutes or until rice is tender.
Remove from oven.
Stir in seasonings.
Let stand 1 minute.
Serves 2. Contains 192 calories, 5 gm fat and 264 mg sodium.