Spanish Rice

• 8 to 10 c. cooked long grain brown rice
• 3 to 4 medium onions, chopped
• 2 medium to large green peppers, chopped
• 2 cloves garlic
• 10 to 15 mushrooms (fresh), sliced
• 2 large cans tomatoes
• salt to desired taste
• oregano (if desired)
• 4 c. cooked popcorn rice (brown)
• 1 c. chopped, raw pecans
• 1 c. raw pumpkin seeds
• 3 large cloves garlic, chopped
• dash of onion powder or salt
• 2 to 3 Tbsp. soy sauce
• olive oil

1. In a large skillet, heat olive oil (low-fat, saute in water). Saute garlic for a minute, then add pecans and pumpkin seeds. Saute until pecans begin to become soft (pumpkin seeds will pop and puff up).
2. Add cooked rice and mix well; continue to saute.
3. Add about a tablespoon of water and soy sauce.
4. Add onion powder.
5. Mix well and cook until heated through.
6. Serve immediately.
7. Serve with favorite vegetables on side or on top.

long grain brown rice, onions, green peppers, garlic, mushrooms, tomatoes, salt, oregano, rice, pecans, pumpkin seeds, garlic, onion, soy sauce, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636543 (may not work)