We love rice in my family so I had to start creating recipes that used rice in different and unexpected ways. I love the color and flavor in this dish. I often serve it along side a turkey breast so keep it on file for Thanksgiving, which is just around the corner!
2 tablespoons margarine or oil
1 1/2 cups long-grain white rice
1 onion, chopped
1 green pepper, chopped
One 28-ounce can diced tomatoes
Several dashes hot sauce or Srirachi sauce
Melt the margarine in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.