Spanish/Red Rice

Cheryl

½ Cup Finely chopped onion

½ Cup finely chopped green bell peppers

1 Tbsp Olive oil

1 Can diced tomatoes, drained (save juice)

½ tsp Soy sauce

½ tsp Worcestershire sauce

1 tsp Salt

½ tsp Pepper

V-8 juice (as needed)

1 Cup White rice

Sauté onions and peppers in the oil until softened. Combine saved tomato juice and v-8 juice for a total of 2 cups of liquid. Combine tomatoes , soy sauce, Worcestershire sauce, salt and pepper with the liquid and add to the sautéd mixture. Add rice to an oiled casserole dish and combine with it the rest. Bake covered at 350° for 45 to 60 minutes.

Page footer