Rice Mexicali Recipe
Ingredients
| 2 tablespoons acceptable vegetable oil | ||
| Mushrooms | 4 Ounce, sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), chopped | |
| 1 16-ounce can no-salt-added tomatoes | ||
| Water | 1/2 Cup (16 tbs) | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Parsley | 2 Tablespoon, chopped | |
| Ground black pepper | To Taste | |
| Sweet basil | 1/4 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
Directions
Heat oil in a large, deep skillet over medium heat.
Add mushrooms, onion and bell pepper.
Saute until tender and lightly browned.
Add tomatoes and water.
Bring to a boil.
Add rice and remaining ingredients.
Reduce heat, cover and cook 30 minutes, or until rice is tender and liquid is absorbed.
Add mushrooms, onion and bell pepper.
Saute until tender and lightly browned.
Add tomatoes and water.
Bring to a boil.
Add rice and remaining ingredients.
Reduce heat, cover and cook 30 minutes, or until rice is tender and liquid is absorbed.
Chef
