Ingredients
- 1 large onion chopped
- 3 tablespoon olive oil
- 1 large garlic clove smashed
- 1 1/2 cup raw long grain rice
- 28 ounce can crushed tomatoes with liquid
- 1 1/2 cup boiling water or chicken broth
- salt and pepper, to taste
- 1 cup chopped green bell pepper, optional
- 1 small can mushrooms, drained
Instructions
- In a saucepan over medium heat, heat oil and cook onion and bell pepper until wilted and soft and then briefly cook garlic.
- Add raw rice and stir until rice gets a pale tan color. Add tomatoes with liquid, the boiling water or stock and bring to a boil.
- Cover and simmer until rice has absorbed the liquid and is tender, adding more liquid if needed. Stir in mushrooms if desired.
- When tender, fluff with fork and serve.