1 cup textured vegetable protein
2 tablespoon oil
4 large bell peppers, minced
1 medium onion, minced
5 green onions, minced
1 teaspoon salt
2 teaspoon paprika
1/4 teaspoon cayenne
3/4 cup water
1 lb mushrooms, thinly sliced
2 tablespoon oil
5 cups cooked rice
1 jalapeño pepper, finely shredded
Pan fry the textured vegetable protein in 2 tablespoon oil until in begins to brown. Add the bell peppers, onions and seasonings and sauté for 10 minutes, stirring often. Add the water and simmer for 20 minutes, stirring often. Sauté the mushrooms in 2 tablespoon oil until they begin to brown, about 15 minutes. Add the mushrooms, rice, and jalapeño pepper to the textured vegetable protein mixture and stir well. Heat on low very low heat until the rice is hot throughout and serve.