1 cup commercial-style instant white rice
1 pound fresh tomatoes, whole, with liquid
1 pound red bell peppers, whole, sliced
1 cup uncooked long-grain white rice
1 cup uncooked whole peeled beans
1 cup uncooked long-grain corn
1 cup uncooked water
1 (8 ounce) can marinated artichoke hearts
1 cup sliced fresh roma (plum) tomatoes
1 cup green bell pepper cool sauce
In a large saucepan bring water to a boil. Add rice and stir. Reduce heat to medium and stir. Meanwhile, while rice is still in pan, add tomatoes and cook until tender but still firm, 2 minutes. Remove pot from heat and set aside.
Meanwhile, add beans and stir. Meanwhile, cook 3 to 4 minutes, stirring constantly.
Whisk cooked rice and tomatoes into pan with cooked rice and tomato. Place artichoke hearts in pan and cook until heated through, 3 to 4 minutes. Add sauce and mix 3 to 4 minutes more, until sauce thickens. Serve warm.
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