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| Non-stick cooking spray
1 cp. chopped onions 3/4 cp. chopped green bell pepper 2 cloves garlic, minced 1 1/2 cps sliced mushrooms 2 cps vegetable broth 1 can (14 1/2 ounces) tomatoes (undrained) 1 tsp. chilli powder 1 tsp. paprika 1/2 ground cumin 1/8 tsp. ground black pepper 3/4 cp. uncooked rice (or ors pasta) 1 cp. frozen green peas, thaws optional (I don't like these myself, but you can use them if you want) 1 can (15 ounces) chick peas, rinsed and drained |
Spray a large no-stick skillet pan with cooking spray and
heat over medium heat until hot. Add onion, bell pepper and garlic. Cook
and stir for 5 minutes or until vegetables are tender. Add mushrooms. Cook
and stir 1 minute. Stir broth, tomatoes, chilli powder, paprika, cumin
and black pepper into pan and bring to boil over high heat. Stir in rice
or pasta. Cover; reduce heat to medium-low. Simmer, 15 minutes, stirring
occasionally to prevent pasta from sticking to bottom of pan. Stir beans
and peas into skillet; bring to a boil over high heat. Reduce heat to low.
Simmer, uncovered, for 5 minutes, stirring frequently. Serve immediately.
Makes 6 servings.
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