[edit] Ingredients
2 |
tablespoons Olive oil to package directions |
1 |
pound x To 2 fresh mushrooms |
½ |
cup Spaghetti sauce (combination of domestic homemade or prepared and shiitake) cleaned |
|
Salt to taste stem removed and reserved |
2 |
|
1 |
cup Long-grain white rice rehydrate them) |
|
Cilantro, washed, dried |
2 |
Hot chilies, green or red chopped, optional fresh or pickled, seeded |
|
Lime wedges, optional and minced |
|
Tomatoes, washed, chopped |
2 |
tablespoons Ground cumin optional |
3 |
tablespoons Ground chili powder |
|
|
32 |
ounces Canned beans, such as black optional red kidney or pink |
|
Cheddar cheese, shredded drained, or fresh beans optional soaked & cooked according |
[edit] Preparation
Step 1 |
In a large skillet heat olive oil over medium heat. Add mushrooms and reduce heat to low and simmer covered, stirring occasionally, until the mushrooms are tender, about 10 minutes. Stir in the chilies, cumin, chili powder, beans and spaghetti sauce. Cover and simmer for 20 to 40 minutes. |
Step 2 |
|
Step 3 |
Meanwhile prepare rice. In a medium-size saucepan, bring water to a boil. |
Step 4 |
Add rice, reduce heat and cook the rice covered until tender, about 18 minutes. |
Step 5 |
Serve the chili hot over rice with cilantro, lime wedges, tomatoes, yogurt or sour cream, and cheddar cheese, if desired. |
