Spanish Rice

Name: Spanish Rice
Ingredients: 8 to 10 c. cooked long grain brown rice; 3 to 4 medium onions, chopped; 2 medium to large green peppers, chopped; 2 cloves garlic; 10 to 15 mushrooms (fresh), sliced; 2 large cans tomatoes; salt to desired taste; oregano (if desired); 4 c. cooked popcorn rice (brown); 1 c. chopped, raw pecans; 1 c. raw pumpkin seeds; 3 large cloves garlic, chopped; dash of onion powder or salt; 2 to 3 Tbsp. soy sauce; olive oil

15 ingredients

7 steps

Ingredients

8 to 10 c. cooked long grain brown rice
3 to 4 medium onions, chopped
2 medium to large green peppers, chopped
2 cloves garlic
10 to 15 mushrooms (fresh), sliced
2 large cans tomatoes
salt to desired taste
oregano (if desired)
4 c. cooked popcorn rice (brown)
1 c. chopped, raw pecans
1 c. raw pumpkin seeds
3 large cloves garlic, chopped
dash of onion powder or salt
2 to 3 Tbsp. soy sauce
olive oil

Directions

1

In a large skillet, heat olive oil (low-fat, saute in water). Saute garlic for a minute, then add pecans and pumpkin seeds. Saute until pecans begin to become soft (pumpkin seeds will pop and puff up).
2

Add cooked rice and mix well; continue to saute.
3

Add about a tablespoon of water and soy sauce.
4

Add onion powder.
5

Mix well and cook until heated through.
6

Serve immediately.
7

Serve with favorite vegetables on side or on top.