Rice with Chilies 'n' Veggies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I turned to a particular dish when I wanted to use peppers I grew in my garden. I promptly rewrote the recipe to include several other fresh veggies and this was the result. It's a perfect side dish for just about anything. âKate Selner of Lino Lakes, Minnesota Ingredients:
1/3 cup fat-free milk |
1/2 cup frozen corn, thawed |
1 cup uncooked long grain rice |
2 teaspoons canola oil |
1 large onion, chopped |
1 medium zucchini, chopped |
1 medium sweet red pepper, chopped |
1/2 cup chopped carrot |
1 can (4 ounces) chopped green chilies |
1 garlic clove, minced |
2 cups vegetable broth |
1 bay leaf |
Directions:
1. Place milk and corn in a food processor. Cover and process until smooth; set aside. In a large skillet, saute rice in oil for 5-6 minutes or until lightly browned. Stir in the onion, zucchini, red pepper, carrot, chilies, garlic and corn mixture; cook for 1 minute.
2. Stir in 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. Yield: 8 servings.
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