Recipe by Kizzikate
I like to serve this with grilled chicken, or steaks. From Pillsbury Classic Cookbooks, Oct. 1997.
Top Review by KPD
fantastic way to do spanish rice! i love this because it uses already cooked rice and i always have these ingredients on hand. for the tomato sauce, i used el pato brand mexican style hot tomato sauce that i found in the mexican aisle. i also added cheddar cheese towards the end...yum! this is a fast, easy and flavorful keeper! thanks so much for posting!
- 3 cups cooked white rice
- 1 cup red bell pepper, cut into strips
- 1 (14 1/2 ounce) candiced tomatoes and green chilies
- 1 (8 ounce) can tomato sauce