- 1 can (14 1/2 oz) tomatoes
- 1/2 cup Vidalis onion, sliced
- 1/3 cup green bell pepper, finely chopped
- 2 tablespoons vegan margarine
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/2 cup basmati rice
Drain and coarsely chop tomatoes, reserving liquid. Add water to liquid to make 1-1/3 cups. Set aside. Saute onion and green pepper in margarine in medium saucepan until tender. Add tomatoes, liquid, salt, sugar, pepper and bay leaf. Bring to a boil.
Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Remove bay leaf before serving.
I served this for dinner under a Stuffed Poblano Pepper, recipe will be posted later this week.