Mexican Rice from Jennifer

Ranae

2 cups uncooked converted rice (not instant)

2 tbsps. oil

1 large yellow onion, chopped

1 large green pepper, chopped

1 to 2 cans chicken broth

28 oz. can whole tomatoes

1 tsp. salt

Saute onion and pepper in oil. Add rice, coat with oil and take off heat.

Cut up tomatoes, saving juice. Add tomatoes over rice.

Combine tomato juice and broth to make 4 cups of liquid and add to rice. Add salt, mix and bake at 350 degrees for 35 to 40 minutes, stirring after 20 minutes.

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