Coat a small, nonstick skillet with vegetable cooking spray.

Place the skillet over medium-high heat until hot.

Add the chopped onion and green pepper to the skillet.

Saute the onion and green pepper until they are tender.

Transfer the sauteed onion and green pepper to a large saucepan.

Add water and drained, chopped no-salt tomatoes to the saucepan.

Stir the water and tomatoes well to combine.

Bring the mixture to a boil.

Stir in uncooked long grain rice and chopped, drained green chiles.

Bring the mixture to a boil again.

Reduce heat and simmer until the rice is cooked and the liquid is absorbed.