1 Cup Chopped Onions (I use half.)

1/2 Cup Chopped Green Pepper (I use mini sweet peppers.)

1 1/2 Teaspoon Salt (I don’t use.)

1 1/2 Cup Uncooked Rice

1 Large Garlic Clove

3 Tablespoons Butter or Margarine

2 Cups Boiling Broth (chicken or beef) (I always use chicken.)

1/2 Teaspoon Basil

3 Medium Tomatoes Cut in 8 Wedges (Rarely use.)

Cook onions, peppers and garlic in margarine or butter until tender. Add rice and cook two minutes longer. Turn into shallow 2 quart casserole dish. Stir in broth and seasonings. Arrange tomato wedges on top of rice. Cover tightly and bake in moderate over (350 degrees) 30 to 40 minutes or until rice is tender and liquid is absorbed. Fluff lightly with fork. 8 servings.