1 tablespoon vegetable oil
1 small onion, chopped
2 carrots, sliced
1 small green bell pepper, chopped
1/4 cup chopped fresh spinach
1/4 cup vegetable oil
1 1/2 cups water
1/4 cup white wine
1 (10.75 ounce) can condensed tomato soup
1 (11 ounce) can whole peeled tomatoes with juice
2 tablespoons dried oregano
1 (16.5 ounce) package shredded Swiss cheese
In a large saucepan, heat vegetable oil over medium heat. Saute onions, carrots, green bell pepper and spinach until tender. Reduce heat to medium, and add water. Simmer, stirring occasionally, for 2-3 minutes.
Stir in white wine, water, tomatoes, oil, soup and whole tomatoes with juice. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 3 minutes. Cover pan and simmer for 15 minutes.
Stir onion, carrot, green bell pepper, spinach, carrots, bell pepper, tomato soup, tomatoes with liquid, oregano and Swiss cheese into rice. Reduce heat to low and simmer for 30 minutes before serving.