Tomato Rice


1 T. olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 1/2 c. raw brown rice
3 c. stewed tomatoes
1 1/2 c. water
1 chili pepper (green, finely chopped)
1 t. dry basil
to taste salt


Heat oil in frying pan; sauté onions and garlic just until tender. Add rice and stir-fry for two minutes. Stir in remaining ingredients and bring to a boil. Cover and cook over medium heat for 25 minutes. Turn off heat and allow the mixture to cook in its own steam for another 30 minutes. Serve hot. Serves: 9.

Nutritional Information:

Calories per serving: 163; protein: 3 grams; fat: 2 grams; carbohydrate: 33 grams; cholesterol: 0 milligrams.