Charleston Red Rice with Smoked Sausage

1 14-oz. can Italian-style stewed tomatoes, undrained
1 pound smoked sausage, sliced (or can use 2 cups diced cooked ham)
4 green onions, sliced (about 1/2 cup)
1 large green bell pepper, chopped
2 cloves garlic, crushed
3 Tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. black pepper
2 cups minute rice, uncooked
2 T. hot picante sauce

Drain tomatoes, reserving liquid. Set tomatoes aside. Add enough water to liquid to equal 2 cups.

Cook green onions, sausage, green pepper, and garlic in hot oil in a medium skillet over med-hi heat, stirring constantly, until tender.

Add tomatoes, reserved liquid, salt, and black pepper, bring to a boil. Stir in rice and picante sauce.

Cover, remove from heat, and let stand 5 minutes before serving.

(Can also skip meat, and add 1-16 oz can black beans, drained with rice and picante sauce)