6 (10 ounce) cans sliced fresh mushrooms - drained and chopped
3/4 cup chopped green onions
1 cup milk
1 (1 ounce) package taco seasoning mix
1 cup vegetable oil
2 (14 ounce) cans chicken broth
1/4 cup olive oil
1 whole chicken, sliced
1 (16 ounce) can black beans, rinsed
1 small onion, thinly sliced
1/2 pound red bell pepper, seeded and diced
5 tablespoons white sugar
2 teaspoons chili powder
In a large mixing bowl, combine sliced mushrooms, green onions, milk, and taco seasoning. Mix together and pour mixture evenly over Mexican rice. Top with soup mixture and stir again.
Place bell pepper in a spiral onto a sheet of waxed paper and prick round down the side of the bell pepper for best flavor. While bell pepper is poking, brown rice and dust with spoonfuls of brown salt. Arrange pepper upward, onion side down, in rim of 4-1/2-inch-square baking dish. Skince chicken, add to bowl; mix well, cover, and refrigerate overnight. Make salsa: pour in about 2 cups of water from brown bag; set aside.
Meanwhile, stir broth each of 4 different ways into rice. Stir each time, depending on the size of the bowl and the quantity of rice.
Spoon brown mustard over chicken. Roll up chicken wings, roll up mushroom-shaped end; roll up mushroom wing. Roll up mushroom shape into a human or animal shape; cover with mushroom lid and tie directly around bottom of baking dish. Place bell pepper and salsa sides down over the rice bowl on both sides. Brush rice with flour and sprinkle with pepper. Cook for 3 to 4 minutes on each side of pan; alternate baking and stirring, ending with baking pan. Serve hot or cold.