Ingredients
- 1 ½ cups Mahatma® Extra Long Grain Enriched Rice, uncooked
- 2 tablespoon 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 tablespoon Creole seasoning
- 2 garlic cloves, peeled and minced
- 3 cups vegetable broth
- 2 tablespoon olive oil
- salt and pepper, to taste
- 2 tablespoon fresh cilantro, chopped for garnish
Instructions
- 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.
Nutrition (estimated per serving)
Calories: 449kcalCarbohydrates: 13gProtein: 66gFat: 13gSaturated Fat: 2gCholesterol: 175mgSodium: 309mgPotassium: 1424mgFiber: 3gSugar: 6gVitamin A: 4300IUVitamin C: 60.1mgCalcium: 172mgIron: 3.2mg
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