[Optional: Add a tablespoon or two of oil, sauté the rice a bit first.]
Add jar of Mexican sauce in pot.
Stir in chicken bouillon powder.
Drain mushrooms and bell peppers, saving water.
Add drained mushrooms and bell peppers to pot.
Add 125 ml (½ cup / 4 oz) of the reserved water to pot. (If not using the home canned mushrooms or peppers, then just add 125 ml (½ cup / 4 oz) of tap water.)
Stir.
Add any other seasonings desired such as cumin, fresh cilantro, oregano, dried celery, garlic powder, etc.