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Ingredients
¼ # Shitake Mushrooms (sliced)
1 Large Tomato (loosely chopped)
½ Cup Tomato Juice
1 Bay Leaf
1 t + Spice Mixture from Roasted Chicken with Andouille and Shitake Stuffing
½ T Canola Oil

1 Cup Water
1 Cup Rice

Directions
Slice you mushrooms and loosely chop up your tomato. Add your oil to the unwashed sauté pan from your stuffing, and begin sautéing the mushrooms and tomato. Sprinkle in around ½ t of the spice mixture, the bay leaf, and cook for around 10 minutes or so. This will be done before your rice, but that's just fine - set it aside and put a cover over it to retain the heat.

While the mushrooms and tomato are cooking, put a pot on the stove to boil, with the 1 cup of water. Once it hits a boil, throw in your rice, give it a stir with a fork, cover, and turn down the heat to medium low. After around 10 - 15 minutes, pour in your tomato juice, stir it again, and replace the cover. It should take about another 10 minutes or so for your rice to be done.

When your rice is done, stir in your mushroom and tomato mixture. And you're done!