Spanish Rice

Ingredients
2 T oil
1 large onion, chopped
1/2 c chopped green pepper
19-oz. can tomatoes (about 2 1/4 cups)
7.5-oz. can tomato sauce (a little less than 1 cup)
1 1/2 t sugar
1 t salt
a few grains of cayenne
1 1/3 c regular long-grain rice

Method
Heat oil, saute onion and green pepper until tender.
Drain tomatoes, reserving liquid. Add water to liquid to make 1 3/4 cups. Add to onion and pepper. Add the tomatoes, chopped, along with tomato sauce, sugar, salt and cayenne. Heat to boiling, stir in rice, and pour into greased 6-cup casserole dish. Cover and bake at 350 °F (180 °C) about 30 to 35 minutes, until rice is tender. Fluff rice with fork. Makes 6 servings.

Source
Clipped from newspaper. Where? When? Probably 1960s or very early 1970s. That’s all I know.

Comments
I must have saved this when I was quite young, and rice cooked any way other than plain and white had an exotic appeal. A little research shows that it’s probably called Spanish rice because it’s meant to imitate Mexican rice, and they speak Spanish in Mexico. Real Mexican rice with tomato is quite different though.