Serves: 6
¼ 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
¼ teaspoon basil
¼ teaspoon black pepper
¼ 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.