1 cup white rice, prepared as directed
1/2 medium white onion, diced
1/2 medium green bell pepper, diced
1 can stewed tomatoes (Mexican seasoned)
3 TBS butter or margarine
1 small can of tomato paste
1 1/2-2 cups of chicken broth
1 1/2 tsp southwestern seasoning
3 dashes of hot sauce
2 tsp taco seasoning
* Melt butter in a deep skillet, then saute onion and green pepper in butter.
* Add stewed tomatoes with juice to onion and green peppers and stir until well combined.
* As vegetables begin to simmer, add tomato paste and chicken broth.
* Add cooked rice, and seasoning and continue to stir until well combined.
* Simmer on low for an additional 5-8 minutes. Add hot sauce (if desired) just prior to serving.
HINT: When I was still living at home my mom would make this rice for us when we had tacos for dinner. Another comfort food from my childhood! Occasionally she would brown ground beef and add it to the rice for serving as the main dish. If there are any leftovers...it is even better the second day! Enjoy!
This recipe is linked up to Church Supper #31 over at Everyday Mom's Meals...visit to check out more recipes from this week's Church Supper!