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Ingredients:

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 quart tomato
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups long grain rice

In large skillet, sauté onion and green pepper in small amount of butter until tender. Blend tomatoes in blender for a few seconds until tomatoes are chunky. Add remaining ingredients to skillet and bring to boil on medium-high heat. Cover and cook on low heat for 45 minutes until rice is tender and liquid absorbed, stirring occasionally.

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