Spanish Jambalaya
2 cups Long Grain White Rice
3 ¾ cups Water
2 Tbsp Lard, tallow, or Butter
¾ Small Can of Tomato Sauce (Little over Half an 8oz can)
2 Tbsp Knorr Chicken Bouillon
1 tsp Mexican Seasoning
1 Bag pre Cooked Fajita Chicken
1 Small Diced Onion
½ Diced Green Bell Pepper (Optional)
Sauté Onion and Bell Pepper and set aside. Cook chicken and chop into bite size pieces, then set that aside as well.
Melt your fat of choice and pour in Rice. Toast until golden brown.
Add in previous cooked ingredients, tomato sauce, bouillon, and seasoning. Let simmer a few moments, then add in water.
Stir together and let come to a boil before putting the lid on and turning to low for 20 min.
Turn off heat and let sit for 5 min, then remove lid and fluff up the rice. Enjoy!