|Canned mushrooms||7 Ounce, drained (1 Can)|
|Onion||1 Medium, chopped|
|Green pepper||1 , chopped|
|Canned tomatoes||2 Cup (32 tbs), drained|
|Beef stock/Water||1⁄2 Cup (8 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Heat oil in large skillet.
Add mushrooms, onion, and green pepper; cook until onions are lightly tanned.
Add tomatoes and water.
When mixture has come to a boil, but not boiled, add rice and seasonings.
Cover; simmer for 30 minutes, until rice is tender and most of the liquid has been absorbed.