South Of The Border Rice Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
1/2 tsp: Ground turmeric,
2 cup: Vegetable stock,
4 dash: Tabasco sauce,
1 cup: Brown rice, uncooked
1/8 tsp: Cayenne pepper,
1/2 cup: Chopped onion,
1/2 tsp: Salt,
1/2: Green pepper, chopped
1 tbsp: Fresh parsley or cilantro,
1/2 cup: Corn,
-minced,
Directions:
Bring the 2 cups of water to a boil, rinse the rice and add it to the pot.
Cover, reduce heat and simmer. Saute the onion in half of the vegetable
stock until it is translucent. Pour in the remaining stock, add the bell
pepper and cook until wilted. Stir in the corn kernels (which can be added
while still frozen). Add the sauted vegetables to the pot of simmering
rice. Continue to simmer until all of the liquid is absorbed. (Total
cooking time should be about 40 minutes.) Stir in the parsley. Remove the
pot from the heat, keeping it covered, and let mixture steam for 10 minutes
before serving.
Calories: 249; Fat: 1.2 gm 4% fat Origin: Susan Powter-Eating
Source from luhu.jp
Cover, reduce heat and simmer. Saute the onion in half of the vegetable
stock until it is translucent. Pour in the remaining stock, add the bell
pepper and cook until wilted. Stir in the corn kernels (which can be added
while still frozen). Add the sauted vegetables to the pot of simmering
rice. Continue to simmer until all of the liquid is absorbed. (Total
cooking time should be about 40 minutes.) Stir in the parsley. Remove the
pot from the heat, keeping it covered, and let mixture steam for 10 minutes
before serving.
Calories: 249; Fat: 1.2 gm 4% fat Origin: Susan Powter-Eating
Source from luhu.jp