Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups Mahatma® Extra Long Grain Enriched Rice (uncooked)
  • 2 tbsp TABASCO® Sauce
  • 1 sweet potato (peeled and chopped)
  • 6 oz green beans (washed and trimmed)
  • 1 yellow onion (peeled and chopped)
  • 2 cups bell pepper (chopped)
  • 8 oz mushrooms (washed and sliced)
  • 14.5 oz canned tomatoes (fire roasted)
  • 1 tbsp Creole seasoning
  • 2 garlic cloves (peeled and minced)
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • salt and pepper (to taste)
  • 2 tbsp fresh cilantro (chopped for garnish)

Instruction

  • Heat olive oil in large, deep pan over medium heat.
  • Add sweet potato and cook until slightly softened, about 7 minutes.
  • Add bell peppers, onions, and green beans to the pan. Cook for additional 3-5 minutes, until just beginning to brown.
  • Add garlic, Creole seasoning, mushrooms, salt, and pepper. Cook for 3-4 minutes, until mushrooms are softened.
  • Stir in tomatoes, including the liquid from the can, and vegetable broth. Mix well.
  • Season with salt and pepper, to taste.
  • Bring mixture to a boil.
  • Reduce heat. Add rice, and cover with a lid or piece of aluminum foil.
  • Simmer for 20 minutes, until rice is tender.
  • Serve hot, garnished with the fresh cilantro.