Spanish Rice
============

Makes:  6-8 servings

1 medium onion, chopped
1 c. chopped green pepper (may use red and yellow peppers 
    for color)
5 cloves garlic, minced
1 T. olive oil
1 28-ounce can stewed tomatoes, cut up (I use Mexican-Style 
    stewed tomatoes)
3/4 c. long grain rice, uncooked
1 T. sugar
1 t. chili powder
several dashes Tabasco sauce
1/2 c. shredded cheddar cheese (optional)

In a large Dutch oven cook onion, green pepper, and garlic in oil
until tender but not browned.  Stir in tomatoes (undrained), rice,
sugar, chili powder, Tabasco sauce, and 1 c. water.  Bring to 
boiling.  Reduce heat; cover and simmer for 20-25 minutes or until
rice is tender and most of the liquid is absorbed (do not peek
while rice is cooking).

Sprinkle with shredded cheese, if desired.