|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.