Easy Mexican Tvp Skillet Dinner - cooking recipe

Ingredients

1 1/2 cups whole wheat macaroni
1 cup textured vegetable protein (TVP)
3 tablespoons dried onion flakes
2 tablespoons dried parsley flakes
1 tablespoon chili powder
1/2 - 1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch dried chili pepper flakes
1/2 teaspoon salt (optional, I don't usually add this)
1 tablespoon olive oil
1 cup onion, Chopped
1 cup red pepper, Chopped
1 cup green pepper, Chopped
1 cup mushroom, Chopped
1 -3 garlic clove, minced (l like loads of garlic)
1 (28 ounce) can tomatoes (I prefer stewed)
2 cups water (beef or chicken or vegetable) or 2 cups broth (beef or chicken or vegetable)
1 cup frozen peas or 1 cup frozen corn
2 -5 dashes hot sauce (optional) or 1 tablespoon jalapeno, chopped (optional)
2 cups Baby Spinach
1/2 cup fresh cilantro, chopped (corriander)
1 cup salsa
1 cup cheese, Grated (optional)

Preparation

Combine the first 10 ingredients (dry ingredients), (This can be done ahead of time for use at a later date and store in an air-tight jar or plastic bag.).
To prepare, saute onion, mushrooms, garlic, and red and green peppers in olive oil for 5 minutes in a large skillet or saucepan. Add tomatoes with juice and broth or water, crushing the tomatoes, and bring to a boil.
Stir in Macaroni and TVP dry mix to skillet.
Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.
Mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.
Mix in the Salsa and sprinkle with Cheese.