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Rice, Valencienne

Finely chop a sound green pepper with a medium white onion and lightly brown in a saucepan with two tablespoons oil for five minutes. Add six ounces raw rice and brown eight minutes, frequently stirring meanwhile. Moisten with a pint of broth and two gills tomato sauce, add three Spanish sweet peppers cut into small squares, three tablespoons cooked green peas, half teaspoon salt, three saltspoons white pepper and a saltspoon Spanish saffron. Mix well, cover pan and set in oven forty-five minutes, remove, dress on a vegetable dish and serve.