QUICK MEXICAN RICE 1-1/2 cups dry Minute Rice 1 onion, cut into thin wedges 1 garlic clove, minced 1/4 cup butter or margarine 1-1/2 cups water 1 can (8oz) Mexican tomato sauce 1 small green pepper, diced 1 tsp salt 1/2 tsp prepared mustard 1.Saute rice, onion, and garlic in butter in large skillet until mixture is lightly browned, about 5 minutes. 2.Stir in remaining ingredients, except olives.. Bring to a full boil. Cover remove from heat, let stand 5 minutes. Fluff with a fork. Makes approx 4 servings.