Spanish Rice I

1 tablespoon vegetable oil

1 ½ cups instant rice

1 onion, chopped

1 red bell pepper, chopped

½ green bell pepper, chopped

1 teaspoon prepared mustard

½ teaspoon salt

1 ½ (14.5 ounce) cans whole peeled tomatoes

1 cup tomato juice

In a large saucepan over medium heat combine oil, rice, onion, red bell pepper and green bell pepper. Saute until onions are translucent. Stir in mustard, salt, tomatoes and tomato juice; simmer for 5 minutes.