Rice Flamenco

Description

Makes 6 servings

Ingredients

• 1 pound fresh mushrooms, sliced or 3 (4-ounce) cans sliced mushrooms, drained
• ½ cup sliced green onions
• ½ cup chopped celery
• ¾ cup grated carrots
• ¼ cup vegetable oil
• 1 x 6-ounce can tomato paste
• 1 x 8-ounce can tomato sauce
• 2 teaspoons salt
• ¼ teaspoon freshly ground black pepper
• 1 cup water
• 4 cups cooked rice (cooked in chicken broth or bouillon)
• ½ cup grated Parmesan cheese

Directions

1. Cook mushrooms, onions, celery and carrots in oil until tender.
2. Add tomato paste, tomato sauce, salt, pepper and water. Cover and simmer 15 minutes.
3. Serve vegetables over fluffy rice.
4. Top with grated cheese.