4 potatoes, peeled and cubed
2 large carrots, sliced
4 onions, chopped
4 stalks celery, chopped
1 small green bell pepper, sliced into rounds
1 (17 ounce) can sliced potatoes, drained
1 tabasco pepper, seeded and chopped
4 tablespoons margarine
1 cup cooked white rice
2 cups water
In a large bowl, mix the potatoes, carrots and onions. Stir in the celery, bell pepper and potatoes. Mix together and set aside.
Heat olive oil in a large nonstick saucepan over medium high heat. Add carrots, onion, celery and bell pepper, mix with enough water to cover. Stir fry over medium heat for about 1 minute, until carrots are almost tender. Serve warm or cold.