Charleston Red Rice w/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 Tbsps. 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)