Charlotte's Vegan Pepper Slop
1 cup of rice
1 green pepper
2 cans of stewed tomatoes (must be stewed)
3 teaspoons oil (any would work, but olive oil would be best)
Chop the onion and pepper. Fry together in the oil until golden brown or soft.
While cooking the peppers and onions, cook the one cup of rice in 2 cups of water (I use instant rice, so it takes only 5-8 minutes to cook. Also make sure you take the rice off of the heat once it boils and let it sit while cooking the onions and peppers).
Open the 2 cans of stewed tomatoes (be sure to chop the tomatoes up, this will make them bite size, you'll get a bite of tomato in every bite this way, and you can make sure there are no nasty parts of the tomato).
Add both cans to the peppers and onions (use the juice as well). Cook until the rice is done.
Add the cooked rice, and cook for up to 10 minutes (or 5).
Serve and enjoy...