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Ingredients:
1 onion, chopped
1 green pepper, chopped
1 bunch scallions, chopped
1/2 lb mushrooms, sliced
2 cl garlic, minced
1/2 cup water
1 can chopped tomatoes (16 oz)
1 can chopped green chilies (4 oz)
2 tsp chili powder
1 tsp ground cumin
1 dash or two of tabasco
5 cup cooked brown rice
Instructions:
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.
From "The New McDougall Cookbook" From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994
Servings: 8
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Mexican Rice (Mcdougall) Recipe brought to you by Mexican Recipes To-Go
