Yield: 8 Servings
|1||Green pepper, chopped|
|1||Bunch scallions, chopped|
|½ pounds||Mushrooms, sliced|
|2 cloves||Garlic, minced|
|1 can||Chopped tomatoes (16 oz)|
|1 can||Chopped green chilies (4 oz)|
|2 teaspoons||Chili powder|
|1 teaspoon||Ground cumin|
|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