Mexican Rice

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Mexican Rice

Source: A McDougall Recipe

 

5 cups cooked brown rice

1 onion, chopped

1 green pepper, chopped

1 bunch green onions, chopped

1/2 lb. mushrooms, sliced

2 cloves garlic, crushed

1/4 cup chopped green chilies

1 (1 lb.) can tomatoes, chopped (add liquid also)

1 (2.2 oz.) can sliced black olives, drained (optional)

1 can water packed artichoke hearts, drained

1 cup cooked corn kernels

1/4 cup chopped fresh coriander

2 tsp. chili powder

1 tsp. ground cumin

dash of Tabasco sauce

 

Using a large pot, saute the onion, green pepper, green onions, and garlin in

1/4 cup water for 5 minutes. Add the mushrooms and saute 5 minutes longer. Add

the remaining ingredients. Mex well. Cook over medium low heat about 10

minutes until heated through. Stir occasionally. Serve with salsa to spoon

over the top, if desired.

 

 

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