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Red Rice

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1 ea Red Bell Pepper; Lg, *

1 x Jalepno Peppers; **

1/4 c Onion; Chopped, 1 Sm

2 tb Margarine Or Butter

1 c Rice; Regular, Uncooked

2 c Chicken Broth

1/4 ts Salt

1/8 ts Red Pepper Sauce

* Roast and peel the pepper (See Sowest 1 for directions) and seed. ** You should use the red jalapeno peppers and they should be roasted, peeled and seeded. (See Sowest 1 for directions) This is also to your taste. Use as many peppers as you like. Place the bell pepper and chiles in a food processor workbowl fitted with the steel blade or in a blender container; cover and process until smooth. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the bell pepper mixture. Heat to boiling, stirring once or twice; reduce the heat. Cover and simmer for 16 minutes. (DO NOT lift the cover or stir!) Remove from the heat; stir in the bell pepper mixture. Cover and let steam for about 10 minutes and then serve.

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