Southwestern Rice Casserole
I like to serve this with grilled chicken, or steaks. From Pillsbury Classic Cookbooks, Oct. 1997.
- Ready In:
- 3 cups cooked white rice
- 1 cup red bell pepper, cut into strips
- 1 (14 1/2 ounce) can diced tomatoes and green chilies
- 1 (8 ounce) can tomato sauce
- Heat oven to 350.
- In an ungreased 1 1/2 quart casserole dish, combine all ingredients. Mix well.
- Bake 35-40 minutes.
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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!Reply
Great dish MsSally! Easy to put together with ingredients I always have on hand. I think this would be great with black beans too. The only addition I made was to add a cup of shredded cheddar cheese the last 10 minutes of baking. Thank you for a great recipe I will make again! Made for 1.2.3 Hits TagReply
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