Rice With Chilies and Veggies
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 teaspoons canola oil
- 1 cup long grain rice, uncooked
- 1⁄2 cup corn (canned or frozen)
- 1 sweet onion, chopped
- 1 medium zucchini, chopped
- 1 medium red pepper, chopped
- 1⁄2 cup carrot, chopped
- 1 (4 ounce) can green chilies, chopped
- 1 garlic clove, minced
- 2 cups vegetable broth
- 1 bay leaf
directions
- In a large skillet, heat canola oil and saute rice in oil for about 5 minutes until slightly browned.
- Stir in the corn, onion, zucchini, red pepper, carrot, chilies, and garlic; Cook for 1 minute.
- Add broth and bay leaf; bring to a boil.
- Reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Discard bay leaf before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I loved this recipe as is, a healthy and flavourful side dish, but I can see the versatility of it as well. Throw in some leftover chicken or a can of beans and you have a complete and easy meal. This would be perfect for brown-bagging too. I loved the bit of kick from the chilies. I did have to let it sit 10 minutes longer to absorb the liquid. Great recipe, Ms Bindy!
RECIPE SUBMITTED BY
<embed src="http://walkertracker.com/badge/v1/flashbadge.swf?id=Ms*Bindy&date=20070316" width="140" height="200" type="application/x-shockwave-flash" /></embed>
<a href="http://walkertracker.com/walker.php?Ms*Bindy&i=1eb0d8f2e3b" title="A walking community for pedometer geeks">View Ms*Bindy's Step Blog at Walker Tracker</a>