Ingredients

• 8 ounces of Moris Parrot Plant Based Black Pepper Steak
• 1 tablespoon extra virgin olive oil for sautéing
• 1 cup yellow onion, chopped chopped
• 1 cup green bell pepper, diced - use the whole pepper
• 1 cup red bell pepper, diced - use the whole pepper
• ¼ cup tamari
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground cumin
• 16 ounces diced tomatoes, canned
• 2 cups rice, cooked