Rice Mexicali

 

Serves: 6

 

 

cup olive oil

4 ounces mushrooms - sliced, canned

1 onion - chopped

1 green bell pepper - chopped

1 cup water chestnuts - sliced

2 cups tomatoes - diced, cut

1 cup of water

1 cup white rice

2 tablespoons parsley

teaspoon basil

teaspoon black pepper

teaspoon oregano

 

Heat oil in a large, deep skillet. Add mushrooms, onions, peppers, and water chestnuts. Cook slowly until tender and lightly browned. Add tomatoes and water. Bring to a boil and add rice and remaining ingredients. Reduce heat, cover and cook about 30 minutes or until tender.