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SOPA SECA (Mexican Rice)Ingredients:2 tsp. olive oil1/2 tsp. minced garlic1/2 cup chopped onion1 large tomato, chopped1 cup uncooked, converted rice1 small green bell pepper, seeded and diced1 - 13 oz. can chicken brothdash of red pepper1/2 tsp. oregano1/2 tsp. saltMethod:Heat oil in a dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stirring, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutes at 400 degrees.