Rice With Chilies and Veggies

  • 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

Rice With Chilies and Veggies

By Kevin Published: October 5, 2012

  • Yield: 8 Servings
  • Prep: 15 mins

in a large skillet, heat canola oil and saute rice in oil for about 5 minutes until slightly browned Stir in the corn, onion, …

Ingredients

  • 2 tsps canola oil
  • 1 cup long grain rice (uncooked)
  • 1/2 cup corn (canned or frozen)
  • 1 sweet onion (chopped)
  • 1 zucchini (chopped)
  • 1 red pepper (chopped)
  • 1/2 cup carrot (chopped)
  • 4 ozs green chilies (chopped)
  • 1 garlic clove (minced)
  • 2 cups vegetable broth
  • 1 bay leaf

Instructions

  1. 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
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