Spanish Rice

This is my adaptation of a Better Homes and Gardens recipe. By using canned tomatoes and using the juice as part of the liquid, it gives the dish a nice color by turning the rice red. It's a family favorite.

1/4 cup green pepper, seeded and chopped
1/2 cup onion, chopped
1 clove garlic, minced
½ teaspoon basil
½ teaspoon rosemary, crushed
2 tablespoons olive oil
1 cup rice
1 (420 g.) can whole peeled tomatoes
1 teaspoon salt
¼ teaspoon pepper
In a skillet stir fry the onion and peppers in oil until soft but not brown. Add basil and rosemary and cook another minute, stirring constantly. Drain tomatoes (reserve tom. juice) and chop. Add to onions. Add enough water to tomato juice to make 2 cups. Add to pan. Add rice, salt and pepper. Cook covered for 20 min for white rice or 45 for brown. rice.