81. Mexican Tomato Brown Rice

Final Outcome: Very good!

This was my husbands invention. We searched several recipes and finally mashed 3-4 recipes to come up with this recipe.

Recipe:
Ingredients:
3-4 teaspoons olive oil
1 long grain cup brown rice  (optionally basmati rice)
2-3 medium sized onions, finely chopped
4-5 minced garlic
3 medium sized tomatoes, finely chopped
1/2 green pepper (can mix yellow and red peppers as well)
half cup green peas
1 small carrot -- shredded
2-3 table spoons of soya granules
Finely chopped coriander
Salt to test

Spices:
5-6 spoons of taco sauce (we used taco sauce sachet from taco bell)
2-3 spoons Oregano 
2 teaspoons Black pepper

Method:
1. Cook the brown rice / long grain rice. For brown rice use about 2.5 cups of water.
2. Soak 3 table spoons of soya granules in warm water. Set it aside for 15 minutes. Squeeze all water from the granules and soak again for a few minutes. Squeeze out all the water again. 
3. Heat olive oil in a pan. After about a minute, add finely chopped onion and saute for 1 minute on a medium flame. Add a little bit of salt and saute for 2-3 minutes on a low flame.
4. Add the green/yellow/red peppers to the pan and saute the mixture for about 2-3 minutes. Remember not to overcook the peppers. Add the tomatoes, shredded carrot, green peas, soya granules and saute for 3 minutes. 
5.Now add salt , black pepper, coriander, oregano and the taco sauce and mix it thoroughly. Add the cooked rice and mix it thoroughly but gently. The Mexican rice is ready!