ARROZ CON TOMATO
                       Spanish Rice


1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic
1 t salt
1/8 t  pepper
1/2 t dried rosemary
2 T oil
1 c long grain rice
1 can (16 oz) tomatoes (drain juice and save)

In skillet, cook peppers, onions, garlic, basil and rosemary in 
hot oil till tender. Stir in rice, tomatoes , salt and pepper

Add liquid from tomatoes plus enough water to equal 2 cups liquid.
Bring to boil, cover and turn off heat. 
Allow to stand for 25 minutes or more.