Ingredients
1 cup chopped onion1/2 cup chopped green pepper1 tablespoon canola oil1 cup uncooked instant rice1 can (14-1/2 ounces) stewed tomatoes3/4 cup tomato juice1/2 teaspoon prepared mustard
Preparation
In a large skillet, saute onion and green pepper in oil until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes or until rice is tender and liquid is absorbed.
