Spanish Rice

1 cup white rice
2 chicken bouillon cubes
1 1/4 cup water
3/4 cup El Pato Mexican Tomato Sauce
4 oz fire roasted green chiles peeled & diced
1/4 cup red bell pepper (optional)

1. In medium sauce pan brown white rice over medium heat.
2. Add bouillon cubes, water, tomato sauce, green chiles, and bell pepper. Bring to a boil.
3. Reduce heat to low and cover. Cook for 15-20 minutes

NOTE: Can substitute the 2 chicken bouillon cubes and 1 1/2 cups water for 1 1/2 cups chicken or vegetable broth.

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