Updated: Dec 10, 2020
2 c jasmine rice
2 1/4 c water
1 tsp green seasoning
2 c fresh chopped spinach
6 baby Portobello mushrooms, sliced
1/2 small red onion, chopped
3 green onion, sliced
3 banana peppers
1 tbsp cilantro, chopped
2 tbsp olive oil (rice) + 1 tbsp oil for pan sauté (veggies)
seasoning salt and pepper to taste
In a medium pot add rice, water and green seasoning and 2 tbsp of oil with 1/2 tsp of salt and 1/4 tsp pepper. Stir and cook on high until it begins to boil; turn it down to medium low and cover with a lid. Turn off after 15 minutes, fluff with a fork and set aside.
In a large deep skillet add the oil and all the veggies. Sauté until onions are soft and spinach is wilted.
Add the rice to the veggie skillet and combine.