Recipe by John W Wenzelburger
I made this up when I had some rice and tomatoes left over. It turned out better then the dish I made the rice for -- I used a mix of wild and Jasmine rice, but any rice would do. Time does not include cooking rice.
Top Review by Karen Elizabeth
Easy and pleasant, I did find it maybe a little stodgy, but I think the addition of cubed chicken, some onions, or similar would just lift this to a full meal, it was nice and I might well make it again. Thanks John, made for PAC Fall 2011
- 2 cups cooked rice
- 1 (14 ounce) can diced tomatoes, with zesty green peppers
- 1 1⁄2 teaspoons ground cumin