VEGETARIAN SOUTHERN SPICY RICE

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VEGETARIAN SOUTHERN SPICY RICE

 

1 tablespoon vegetable oil`

4 cloves garlic, finely chopped`

1/2 pound firm tofu`

5 scallions, sliced into rounds`

2 stalks celery, finely chopped`

1 red bell pepper, seeded and chopped`

1 1/4 cups uncooked rice `

2 cups vegetable stock`

2 cups of chopped tomatoes `

1 tablespoon chili powder`

1 teaspoon basil`

1 teaspoon oregano`

1 teaspoon cayenne pepper`

1/2 teaspoon cumin`

2/3 cup peas`

salt and pepper to taste

 

In a pot, heat the vegetable stock.

In a large saucepan, saute the garlic and scallions. When the

scallions become soft, add the celery and the red and green peppers,

then saute the mixture until the peppers and celery become soft.

Add the vegetable stock, tomatoes, tofu, chili powder, Tabasco, basil,

oregano, cayenne, and cumin. Bring the whole thing to a boil and keep

it boiling for about 30 seconds, stirring constantly.

Reduce the heat and simmer until the rice is soft. Add the peas and

simmer until you are ready to serve. Salt and pepper to taste.