3/4 cup instant rice
1 lb mushrooms, sliced
2 cloves garlic, minced
1/4 cup medium picante sauce or salsa, as desired
2 tsp ground cumin
2 tbs Parmesan, grated
2 tsp vegetable oil
1 large onion, coarsely chopped
1/4 tsp dried oregano
Heat oil in large saucepan or Dutch oven; add mushrooms, onion and garlic. Cover and cook 10 minutes, stirring occasionally.
Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer 5 minutes. Sprinkle with cheese, if desired.
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