Tomato Rice

Heat the oil in a heavy saucepan. Chop the onion and garlic and sauté in the oil. Add the long grain rice and the finely chopped parsley and stir.

Add pepper, salt, diced peppers and tomatoes and the 6 cups of water. Simmer gently over moderate heat until all the liquid is absorbed.

Serve garnished with fresh parsley and lemon wedges.

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