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Veggie Rice


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

4 cups white parboiled rice
½ cup cooking oil
6 oz tomato paste/ tomato sauce
14 oz can kernel corn (with liquid)
14 oz can sweet peas & carrots (with liquid)
3 – 4 cups water
salt (to taste)
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder


Place a medium/large hard-bottom pot on medium heat and add oil.


Stir in tomato paste/sauce followed by peas, carrots and corn.


Add water, salt and other seasonings.


Bring to a boil, and then add the rice.


Reduce heat (medium-low) and cover pot.


Allow to cook for about 20 minutes, be sure to test the rice to ensure that it’s cooked through.


Tip: one great way to get my rice to cook all the way through without adding more water is to “trap” the heat in the pot. You do this by placing a piece of plastic or foil over the rice and placing the lid back on, reduce the heat to a very low setting and allow it to “soak” for a few minutes. Watch your pot and don’t let your rice burn.


Pairs Well With


Notes

Even if you’re not crazy over vegetables, this is a great way to get a serving or two in your system. As always, remember to adjust the quantities to accommodate the size of your family.

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