1 pound spaghetti
1/2 cup olive oil
1 teaspoon chopped red chile peppers
1 cup pea-sized fresh tomatoes
Preheat oven to 350 degrees F (175 degrees C).
Bring a large saucepan of water to a boil; add rice and cook until done, to remove any stringy texture. Drain and rinse with cold water, then rinse with cold water, and return rice bag to hot water. Slowly add tomato, stirring well to make sure well done. When mixture comes to a boil, turn heat down to medium and cook, stirring continuously, until tender, about 1 minute.