|Vegetable oil||2 Tablespoon|
|Mushrooms||4 Ounce, sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄4 Cup (4 tbs), chopped|
|No salt added tomatoes||16 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, chopped|
|Black pepper||To Taste|
|Sweet basil||1⁄4 Teaspoon|
Heat oil in a large, deep skillet over medium heat.
Add mushrooms, onion and bell pepper.
Saute until tender and lightly browned.
Add tomatoes and water.
Bring to a boil.
Add rice and remaining ingredients.
Reduce heat, cover and cook 30 minutes, or until rice is tender and liquid is absorbed.
Serving size: Complete recipe
Calories 1099 Calories from Fat 281
% Daily Value*
Total Fat 32 g49%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 71 mg3%
Total Carbohydrates 185 g61.7%
Dietary Fiber 14.5 g58.1%
Sugars 18.3 g
Protein 27 g53.3%
Vitamin A 131.8% Vitamin C 224.2%
Calcium 22.2% Iron 50.1%
*Based on a 2000 Calorie diet