1/4 c. oil
1 (4 oz.) can mushrooms
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (16 oz.) can tomatoes
1 c. uncooked rice
2 tbsp. chopped parsley
Freshly ground black pepper
1/4 tsp. sweet basil
1/4 tsp. oregano
1/2 c. water

Heat oil in a large, deep skillet. Add mushrooms, onion, and green pepper. Cook slowly until tender and lightly browned. Add tomatoes and water; bring to a boil and add rice, parsley, black pepper, sweet basil, and oregano. Reduce heat, cover and cook about 20 minutes or until tender.