1 head garlic, peeled and sliced into 1/2-inch strips
1 pound roma (plum) tomatoes, peeled and seeded
1 onion, chopped
1 green bell pepper, chopped
1 green bell pepper, chopped
1 (8 ounce) can sliced mushrooms
1 (4 ounce) can whole fresh mushrooms, drained
2 tablespoons rice vinegar
1 1/2 quarts uncooked instant rice
2 tablespoons chicken bouillon granules
1 tablespoon vegetable oil
1 teaspoon paprika
In a large bowl, toss together rice, tomatoes, onion, green bell pepper, green bell pepper, mushrooms, rice vinegar, chicken bouillon granules, oil and paprika. Mix well and refrigerate.
Preheat grill for high heat, grease grate and place a sheet of foil under the grill at the center. Brush ribs with spray and heat through.