Veggie Rice
CATEGORIES
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
DIRECTIONS
  1. Place a medium/large hard-bottom pot on medium heat and add oil.
  2. Stir in tomato paste/sauce followed by peas, carrots and corn.
  3. Add water, salt and other seasonings.
  4. Bring to a boil, and then add the rice.
  5. Reduce heat (medium-low) and cover pot.
  6. Allow to cook for about 20 minutes, be sure to test the rice to ensure that it’s cooked through.
  7. 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.
RECIPE BACKSTORY
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.