Makes 6 servings.
1/4 C oil
4 oz canned mushrooms, drained
1/2 C chopped onion
1/4 C chopped green pepper
16 oz canned diced tomatoes
2 C water
1 C uncooked rice
2 T chopped parsley
Pepper to taste
1/4 t dried basil
1/4 t oregano
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Heat oil in a large, deep skillet. Add mushrooms, onions and green pepper. Cook slowly until tender and lightly browned.
Add tomatoes and water. Bring to a boil, add rice and remaining ingredients. Reduce heat, cover and cook about 30 minutes or until rice is tender.
