1 cup long grain Brown Rice
2 ½ cups water
2 large cloves garlic, chopped
1 large onion, chopped
1 1/2 Tbs Italian Seasoning
1 tsp Chili Powder
1/8 tsp Cayenne
8 oz can Mushroom Pieces
½ cup Almonds, coarsely chopped
8 oz can Tomato Sauce
1 cup water
16 oz corn, fresh or frozen
1 tsp Paprika
1 tbs Parsley Flakes
2 Tbs Soy Bits
3 Roma Tomatoes, chopped
grated cheese of your choice, optional

In a saucepan, bring 2 cups of water to boil, add rice. Simmer until tender or water is gone.
In a 12-inch skillet, sauté onions, garlic and spices until golden brown.
Add mushrooms and almonds, sauté for 3 minutes. Reduce heat, add tomato sauce and water. Let simmer while rice finishes cooking.

When rice is tender, add to the sauce. Add corn, mixing thoroughly. Cook covered for 3 minutes. Arrange chopped tomatoes on top for a garnish. Sprinkle with paprika, parsley flakes and soy bits. Serve with grated cheese.