3 roma (plum) onions, chopped
1 bunch roma (plum) tomatoes, seeded and cut into thin wedges
1 cup fresh or frozen riced red potatoes with liquid
1 teaspoon dried serrano pepper
2 tablespoons dried oregano
1/2 teaspoon dried basil
2 teaspoons coarse salt
skewers
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon dried oregano
1 teaspoon dried basil
2 carrots, halved
2 tablespoons olive oil
To Cook brown rice or corn, cook, stirring occasionally, until the rice is completely opaque; drain. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, toss together with white sugar and salt; cook, stirring constantly, for 3 to 5 minutes, adding the salt and oil as needed to keep things moist. Keep stirring with a fork as you add the rice.
Add the pita in brown rice or corn, and cook and stir over medium heat for 8 to 10 minutes, stirring occasionally. Adjust the salt and oil as desired to keep sauces from sticking. Top with carrot pieces, tomato wedges, tomatoes, rice, the tomato paste, oregano and basil leaves.
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