Red Pepper Rice

    3 tablespoons olive oil
    4 cloves garlic, peeled, split lengthwise
    2 onions, peeled and chopped
    Pinch dried red pepper flakes
    1 cup long-grain rice
    ½ small red pepper, cored, seeded and diced
    1 small tomato, cored peeled and chopped
    1 ½ cups chicken stock
    Salt to taste

  1. Heat oil in uncovered wok at 350°. Add garlic; swirl around in hot oil 30 seconds; remove and discard.
  2. Add onions; stir-fry 1 minute.
  3. Add pepper flakes; stir-fry 10 seconds.
  4. Add rice; stir-fry 2 to 3 minutes or until all grains are coated with oil.
  5. Add next 3 ingredients; stir and bring to boil.
  6. Cover; reduce heat to “simmer” for 15 minutes.
  7. Fluff rice with fork; season with salt. Serve immediately.

    Make 4 servings.