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Veggie Garden Rice
by Kathryn and Bruce Jacobs
Easy rice and beans recipe. Can be made over propane stove or coals. Veggie Garden RiceIngredients | 2 cups converted white rice, washed and drained | 1 cup finely chopped onion | 1 ¾ cup vegetable or chicken stock | 1 cup salsa | 1 tsp. Ground cumin | 1 can (14 oz.) whole kernel corn, drained | 1 can (14 oz.) kidney beans, drained and rinsed | Cilantro, parsley or green onion | Preparation steps In a nonstick fry pan, sauté onions until soft. Add rice and cook 2-3 more minutes. Add broth, salsa, and cumin. Stir to mix. Simmer covered for 8-10 minutes. Stir in corn and kidney beans. Simmer covered until all moisture is absorbed. Garnish.
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