I LOVE LOVE LOVE Mexican food, and I’m in the process of changing over my recipes to fit IP protocol. This is high in tomato product, but for a once every couple of week treat, it’s well worth it.
2 pkg rice shaped Miracle Noodle
Rinse and blanch in boiling water 1 min. Drain. Spread on non-stick fry pan on low-med heat to dry out a little, stirring. Set aside.
1 can (14 oz) stewed tomatoes (in juice) (Mexican style works well)
½ c chopped green onions
½ c chopped yellow pepper
½ c chopped celery
1 tsp cumin
1 Tblsp chili powder
1 Tblsp garlic powder
2 tsp onion powder (more if you skipped the green onions)
dash cayenne powder or a few hot pepper flakes (if you like a little heat)
Make sure your tomatoes are chopped into small bits. Throw everything together in a saucepan and simmer for about 20 min to blend flavor. Add in the Miracle Noodle rice and let stand about an hour. The noodles will soak up some of the juice, and a lot of flavor.