1 (14 ounce) can diced tomatoes, drained
1 (15 ounce) can whole peeled tomatoes, drained
3/4 cup butter or margarine
1 cup white sugar
1 cup milk
2 eggs
1 tablespoon vanilla extract
1 cup chopped pecans
1 teaspoon lemon zest
1 teaspoon lemon zest
2 cups cooked white rice
Place tomatoes in a large pot and cover with water to cover. Bring to a boil. Reduce heat to medium-low and cook for 8 minutes on medium heat. Remove from heat and stir in tomatoes, tomatoes with juice, butter or margarine, sugar, milk, eggs, vanilla extract and pecans. Reduce heat to low and simmer for 5 minutes. Stir in lemon zest, lemon zest, lemon zest, pecans and lemon zest. Cook for 3 minutes.
Stir rice into tomato mixture. Reduce heat to medium and stir in peas. Remove from heat and stir in tomatoes, tomatoes with juice, butter or margarine, sugar, milk, eggs, vanilla extract and pecans. Cover heat and simmer for 10 minutes.