My Own Mexican Rice

I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)

• Ready In: 45 mins
• Serves: 3-5

Ingredients

• 2  small green bell peppers, chopped
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1  teaspoon rosemary
• 1⁄2 teaspoon basil
• 2  tablespoons  oil
• 1  cup  uncooked rice
• 2  large tomatoes, chopped
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups water
•  picante sauce

Directions

1. Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
2. Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
3. Add water; cover and cook on low till rice is done, stirring occasionally.