------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Red Rice
 Categories: Mexican Side dish Soups Vegetables  
   Servings:  6
       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.