1 (12 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato paste
4 cups white rice
3 4 ounce cans chicken broth
4 tablespoons vegetable oil
4 tablespoons brown sugar
1 teaspoon salt
2 tablespoons dried chile peppers, seeded and deveined
1 tablespoon dried parsley flakes
1/2 teaspoon ground black pepper
2 tablespoons dried parsley
Preheat grill or broiler.
In a large saucepan, combine diced tomatoes, tomato paste, white rice, chicken broth, oil, brown sugar, chile peppers, parsley flakes, black pepper, and chilies. Mix together and heat through.