Thursday, August 28, 2008
Heres a tasty variation of Mexican rice, and best of all its simple and quick to make.
3 cups cooked white rice
1 cup frozen bell pepper stir-fry
1 (14.5 oz.) can diced peeled tomatoes with chili or salsa seasonings, undrained
1 (8 oz.) can tomato sauce
Directions
Preheat oven to 350 degrees.
In ungreased 1 -quart casserole combine all ingredients; mix well. Bake 35-40 minutes.
