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My Vegetable Rice

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“This is rice that goes practically with anything. You can have it as a side for meat, or mix it with seafood, and it tastes just as great. I made it the other day with Calamari. It was pretty amazing! Note: I made this recipe to be low in calories, so you can easily substitute the Pam for butter or oil.”

Ingredients Nutrition


  1. Spray a skillet with the Pam, add some water and let it evaporate as you cook. That way your stuff won't stick. You can substitute the Pam for butter or oil if you are not watching your calories.
  2. Dice the carrot and onion and add them to the frying pan.
  3. When the onion starts to brown, add the 2 cups of rice. It doesn't really matter what texture your rice has. If its sticky, you can shape it nicely later (that is how I like to make mine).
  4. Dice the tomato and apple (do not need to remove skin) and add that to the skillet too.
  5. Fry everything for a couple of minutes, stirring constantly.
  6. Add the Worcestershire sauce and spices.
  7. If you are using meat, make sure that it is precooked and cut up nicely. You can add that in here too.
  8. Cook for about 5-10 minutes, stirring constantly. Add water if it starts to stick to the sides.
  9. Tip: to make it look nice, use you 1/2 cup measurement to scoop out the rice and flip over on the plate so that it looks like little balls. Decorate with fresh parsley.

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