Title: Mexican Rice 4
Categories: Rice Mexican Side dish
Yield: 8 Servings
| 1 | | Onion, chopped |
| 1 | | Green pepper, chopped |
| 1 | | Bunch scallions, chopped |
| 1/2 | lb | Mushrooms, sliced |
| 2 | cl | Garlic, minced |
| 1/2 | c | Water |
| 1 | cn | Chopped tomatoes (16 oz) |
| 1 | cn | Chopped green chilies (4 oz) |
| 2 | ts | Chili powder |
| 1 | ts | Ground cumin |
| | | Dash or two of tabasco |
| 5 | c | Cooked brown rice |
Saute the onion, green pepper, scallion, mushrooms, and garlic in the 1/2
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.