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2 c. converted rice
1/2 c. chopped onion
1/2 c. chopped green pepper
3 Tbsp. vegetable oil
1 tsp. chili powder
1 tsp. cumin
1 can tomato sauce
1 can stewed tomatoes
1 c. Colby cheese
1 c. Monterey Jack cheese
2 c. water

In a 10-inch skillet, heat vegetable oil at medium
temperature. Add rice; stir rice around until grains begin to
brown. Stir in onions and green peppers (stir constantly).
Add tomato sauce, mix thoroughly. Add stewed tomatoes, cumin
and chili powder. If 1 teaspoon of each isn't enough, season
to taste. Bring mixture to a rapid boil. Then cover and
simmer, adding water as needed. Stir often. Add more water
for soft rice and less water for firm rice. Cook until liquid
in evaporated. Top with cheeses. Serve hot.

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