Utensils

• measuring cups
• knife
• skillet
• spatula
  

Ingredients

• ⅓ cup vegetable oil
• pinch kosher salt
  
• 1 cup chopped onions
  
• ⅓ red bell pepper
  ⅓ yellow bell pepper
  ⅓ orange bell pepper
  -or-
  1 large red bell pepper
  
• (optional, to taste) Sliced Jalapeños, pickled or fresh (sweet pickled are great)
  
• 6 ounces Morning Star Farms Griller Recipe Crumbles
• 1 tablespoon chili powder (2 tablespoons if no jalapeños)
• 1 cup brown rice
• 1 cup water
  

Directions

1. Heat up skillet to medium-high and add oil and salt. Allow oil to heat thoroughly.
2. Cook onions in hot oil until translucent but don't allow them to caramelize.
3. Add bell peppers and caramelize onions and peppers.
4. Add jalapeños and Morning Star crumbles
5. Thoroughly cook the crumbles.
6. Add chili powder, rice and water.
   
7. Turn temperature down to medium.
   
8. Cover and allow rice to absorb the water (5-10 minutes).
9. Uncover and turn heat up to high and cook until there is no remaining water allowing the rice and other ingredients to brown slightly.
10. Turn off the heat and enjoy!
    

Serving Suggestions
Heat fresh corn tortillas (made from masa harina not cattle feed) in an iron skillet until they just bubble. (This takes practice if you've never done it.) My preference is to then take two cooked tortillas and "glue" them together slightly offset using a bit of queso blanco. Makes for a slightly larger and more robust taco. Fold the tortilla(s) and fill with vegetarian beans (no lard), the filling mix we just made and fresh veggies. You may want to include some shredded cheese.

Labels: recipe