You can also make this into a mild version of Spanish rice, if you prefer.
I served this one with taco chicken.
If you can believe it, I can’t find where I found this recipe. If you happen to know, do please pass that along so I can properly give them credit.
- 1 cup long grain white rice
- 1 (14.5 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 2 to 3 pickled hot peppers, diced*
- 1 garlic clove, minced
- 1 tbsp chicken bouillon
*I only added these in this recipe to use up my canned pickled hot peppers. You can just as easily use fresh hot peppers, use diced tomatoes with green chiles, or you can substitute in non-spicy chopped bell pepper.
After your peppers and garlic have been prepared, throw everything together in a large saucepan.
Bring to a boil. Cover and simmer for 20 to 25 minutes, or until the rice is cooked all the way through and most of the liquid has evaporated.
Makes 6 servings.