Spanish Rice

INGREDIENTS
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)

DIRECTIONS
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.