Pepper Rice

1/2 green pepper, seeded and chopped

1/2 cup chopped onion

3 tablespoons margarine

1 cup rice

1 can (10.5 ounce/315 ml) chicken broth

1 cup water

  1. 1.

    Sauté the green pepper and the onion in the margarine for five minutes.

  2. 2.

    Add the rice, and mix until the rice is coated with the margarine; sauté another two minutes.

  3. 3.

    Add the chicken broth and the water. Cover and bring to a boil, then turn the heat down to low. Make certain that the liquid continues to simmer. Cook for 30 minutes or until the rice is done. Fluff with a fork and serve.


2 ripe avocados, mashed

4 teaspoons lemon juice

2 tablespoons finely chopped onion

1/4 teaspoon salt

1/8 teaspoon pepper

Mix all ingredients together just before serving.


12 flour tortillas 6–7″ (15–18 cm)

1/3 cup chopped olives

6 green onions

1 chopped tomato

1 1/2 cups grated mozzarella cheese

1 1/2 cups grated cheddar cheese

  1. 1.

    Place six tortillas on a cookie sheet. Top each tortilla with one sixth of the olives, onions, tomato, and cheese. Put the cheese on last. Top with another tortilla.

  2. 2.

    Bake at 250° F (125° C) for 15 minutes or until the cheese melts. Cut each tortilla into fourths and serve with the guacamole and the rice.

[photos] Photos by Phil Shurtleff