1 can tomatoes, chopped 1/2 cup onions, thinly sliced 1 green bell pepper, diced 1 clove garlic, finely chopped 2 tablespoons olive oil 1 cup rice 1/2 teaspoon thyme 1/2 teaspoon oregano 3/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper
Drain tomatoes, reserve liquid. Add enough water to tomato liquid to make 1 1/2 cups. Chop tomatoes reserve. Saute onions, bell pepper and garlic in olive oil until soft. Add rice, thyme, oregano, salt, pepper and cayenne pepper. Cook stirring, constantly over medium heat; for 1 minute.
Add reserved tomatoes and tomato liquid. Bring to a boil. Reduce heat to low cover and cook until all liquid is absorbed, about 25 minutes. Remove from heat and let stand covered for 5 minutes. Uncover and fluff with fork.