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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
1 medium onion, chopped |
1 stalk celery, chopped |
1/4 cup chopped green bell pepper |
1 tablespoon olive oil |
2 (14 1/2 ounce) cans diced tomatoes |
2 cups white rice |
1/2 cup water |
1 teaspoon sugar |
1 -1 1/2 teaspoon salt |
1/2 teaspoon pepper |
hot sauce (i add 3-4 dashes) |
Directions:
1. In a saucepan, sauté onion, celery, and bell pepper in hot oil over medium heat for 5 minutes or until tender, stir frequently.
2. Add in undrained tomatoes, uncooked rice, water, sugar, salt, pepper, and hot sauce; stir to combine.
3. Bring mixture to a boil; lower heat and simmer, uncovered, for 10 minutes, stirring often.
4. Transfer rice mixture to a greased 2-quart casserole dish.
5. Cover with foil and bake at 350°F for around 1 hour or until rice is tender.
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