Spanish Rice

½ c. chopped bell pepper

¼ c. chopped onion

1 clove garlic minced

½ tsp. dried basil

½ tsp. rosemary

2 tbsp. olive oil

1 c. long grain rice

1 c. chopped, peeled tomato (canned can be used)

salt and pepper to taste

Directions:

In a skillet, cook the bell pepper, onion, garlic, rosemary and basil, in hot oil until vegetables are tender.

Stir in rice and tomato, salt, pepper, and 2 cups of water.

Cook covered over low heat for 20 minutes or until rice is tender.

Yield:  6 servings