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Prep Time: 6 Minutes Cook Time: 8 Minutes |
Ready In: 14 Minutes Servings: 2 |
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Simple, and quick. This rice can be served on its own, as a side dish, or under stir-fried vegetables. From the Student's Vegetarian Cookbook. Ingredients:
2 teaspoons vegetable oil |
1/4 cup frozen corn |
1/2 jalapeno, minced |
1/2 teaspoon ground cumin |
1/2 medium tomato, diced |
2 scallions, finely chopped |
1 tablespoon cilantro, finely chopped |
2 cups whole grain cooked brown rice |
Directions:
1. In a medium nonstick skillet on medium heat, warm the oil.
2. Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
3. Stir in the tomato, scallions, cilantro and rice.
4. Cook on low heat for 3 to 5 minutes until hot.
5. Stir occasionally.
6. Add a dash or two of water if needed to prevent the rice from sticking.
7. Salt to taste and serve.
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