Mexican rice (mcdougall)

Yield: 8 Servings

Measure Ingredient
1 \N Onion, chopped
1 \N Green pepper, chopped
1 \N Bunch scallions, chopped
½ pounds Mushrooms, sliced
2 cloves Garlic, minced
½ cup Water
1 can Chopped tomatoes (16 oz)
1 can Chopped green chilies (4 oz)
2 teaspoons Chili powder
1 teaspoon Ground cumin
\N \N Dash or two of tabasco
5 cups Cooked brown rice

Saute the onion, green pepper, scallion, mushrooms, and garlic in the ½ cup of water for 10 minutes.

Add the remaining ingredients and mix well. Cook over low heat for about 10 minutes, or until heated through, stirring frequently.

From "The New McDougall Cookbook" From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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