Mexican Rice

3 T margarine

1-1/4 C uncooked rice

1/2 C chopped onion

1/4 C diced green pepper

1 clove garlic, crushed

2-1/2 C hot water

1 can (1 lb.) tomatoes

2 t salt

2 t chili powder

Melt margarine in large saucepan. Add rice, onion, green pepper and garlic. Cook, stirring over low heat until rice browns. Add hot water, tomatoes, salt and chili powder. Bring to a boil. Cover and cook over low heat until liquid is absorbed and rice is tender, about 35 minutes. (Makes 7 servings)