Veggie Rice

Even if you’re not crazy over vegetables, this is a great way to get a serving or two in your system. As always, remember to adjust the quantities to accommodate the size of your family.

Ingredients:

• 4 cups white parboiled rice
• ½ cup cooking oil
• 6 oz tomato paste/ tomato sauce
• 14 oz can kernel corn (with liquid)
• 14 oz can sweet peas & carrots (with liquid)
• 3 – 4 cups water
• salt (to taste)
• ½ tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Directions:

1. Place a medium/large hard-bottom pot on medium heat and add oil.
2. Stir in tomato paste/sauce followed by peas, carrots and corn.
3. Add water, salt and other seasonings.
4. Bring to a boil, and then add the rice.
5. Reduce heat (medium-low) and cover pot.
6. Allow to cook for about 20 minutes, be sure to test the rice to ensure that it’s cooked through.

Makes about 8 servings

Tip: one great way to get my rice to cook all the way through without adding more water is to “trap” the heat in the pot. You do this by placing a piece of plastic or foil over the rice and placing the lid back on, reduce the heat to a very low setting and allow it to “soak” for a few minutes. Watch your pot and don’t let your rice burn.