| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cajun |
Main dish, Rice, Tnt, Low-fat, Cajun |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Onions; finely chopped |
| 1 1/2 |
c |
Green peppers; fine chopped |
| 1 1/2 |
c |
Celery; finely chopped |
| 2 |
|
Bay leaves |
| 1 |
ts |
Salt; or to taste |
| 1/2 |
ts |
Thyme |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Tobasco |
| 1 |
ts |
Garlic powder |
| 8 |
oz |
Can tomato sauce |
| 2 |
c |
Converted instant brown rice |
| 3 |
c |
Vegetable stock |
| 1/4 |
c |
Chopped scallions |
| 2 |
tb |
Parsley |
INSTRUCTIONS
Saute onions, peppers and celery in 1T oil. Saute until lightly browned.
Add seasonings and continue cooking for 5 mins, stirring frequently.
Add tomato sauce and rice, and mix well. Cook 5 mins.
Add stock and bring to a boil. Reduce heat, cover pot, and simmer 20 mins.
Add scallions, and parsley and cook 5 mins.
My note: I at least double the cayenne and tobasco, as well as garlic
powder. This stuff is awesome!
Recipe by Lisa Greenwood Based on a recipe from "Food" by Susan Powter
Posted to MM-Recipes Digest V4 #10 by Jim.Weller@salata.com (Jim Weller) on
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