With apologies to any Spanish readers I used:
- 1 C basmati rice
- 1 tin organic tomatoes, crushed a bit
- 1 tin organic chick peas
- 1 large onion, chopped
- 4 large cloves of garlic, chopped
- 1 jalapeno pepper, snipped thinly
- a few mushrooms, chopped
- 1/2 C (I’m guessing) seaweed spaghetti, snipped into 1 inch pieces, rehydrated and drained before adding
- 4 sun dried tomatoes, snipped thinly
- 1 teaspoon of coconut oil
- 2.5 cups water
Add coconut oil, onion, garlic and jalapeno into your favourite heavy pan (I love this Le Creuset shallow pan – but wait for the sales!) and fry gently. Add everything else. Bring to bubbling and then continue cooking covered with residual heat. Serve in the pan …
