1 bell pepper, chopped
1 large onion, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
1 14.5 oz. can of chopped tomatoes, strained with juice reserved
1 1/2 cups of short grain brown rice
3 cups liquid (tomato juice and broth or water)
1/8 tsp. cayenne pepper (optional)
Directions:

Heat oil in 4 qt.thick walled skillet or saucepan with a tight fitting lid. Stir-fry bell pepper, onion, and garlic in oil briefly. Add rice and stir. Add liquid, including juice from tomatoes, to equal 3 cups. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Add tomatoes, cover and continue cooking for another 15 minutes.

**I added the tomatoes when I added the water and it turned out fine.

This recipe was contributed by Deb from NJ from the Radiant Recovery Community Forum.