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; sri-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.