Ingredients:

2 tbsp olive oil
1/2 large bell peppers, chopped
1 medium onions, sliced thinly
1 clove garlic minced
1/2 tsp dried basil
1/2 tsp rosemary
1 cup long-grain rice
1 cup tomatoes, peeled and chopped
1/2 tsp salt
1/8 tsp cayenne pepper
2 cups water

     In a skillet saute green pepper, onion, and garlic in olive oil until tender. Stir in herbs, rice, chopped tomatoes, salt, pepper, and water. Bring to a boil over moderately high heat. Cover, turn heat to low, and cook for about 20 minutes or until rice is done.

     I like this recipe with refried beans and guacamole on a flour tortilla. I've been known to live off of this combo for long stretches of time.