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Categories:
olive oil mushrooms spaghetti sauce salt water long grain rice white cilantro washed hot chili peppers tomatoes Cumin ground chili powder ground sour cream beans Cheddar cheese
Viewed: 50 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 1-2 pounds mushrooms fresh, stem removed and reserved
- 1/2 cup spaghetti sauce
- 1 x salt to taste
- 2 cups water
- 1 cup long grain rice white
- 1 x cilantro washed, dried
- 2 each hot chili peppers red or green, chopped optional, fresh or pickled seeded
- 1 each limes optional, cut into wedges
- 1 x tomatoes washed,
- 2 tablespoons cumin ground, optional
- 3 tablespoons chili powder ground
- 1 x yogurt plain or sour cream
- 32 ounces beans canned, black, red kidney or pink
- 1 x cheddar cheese
Method
- 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.
- Season to taste with salt.
- Meanwhile prepare rice.
- In a medium-size saucepan, bring water to a boil.
- Add rice, reduce heat and cook the rice covered until tender, about 18 minutes.
- Serve the chili hot over rice with cilantro, lime wedges, tomatoes, yogurt or sour cream, and cheddar cheese, if desired.
