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45-Min Veggie Rice Corn Fry

 

4 servings for about $5
33

Yield

4

servings

Prep

5

min

Cook

40

min

Ready

45

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 tablespoon vegetable oil
1 each onions
chopped
2 cloves garlic
minced
1 cup arborio (short-grain) rice
*
¼ teaspoons turmeric
*
2 cups vegetable stock
warm
¼ teaspoons salt
¼ teaspoons black pepper
*
1 each sweet red bell peppers
1 each green bell peppers
2 each italian plum (roma) tomatoes
1 ½ cups corn
1 x parsley leaves
fresh, chopped
*

Directions

In large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened.

Stir in stock, salt and pepper; bring to boil.

Reduce heat, cover and simmer for 10 minutes.

Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes.

Cut in half crosswise; cut lengthwise into strips.

Core and chop tomatoes.

Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender.

Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated.

Garnish with parsley.

Serve with a crusty roll and crunchy-crisp marinated salad.

4 servings for $5.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 11831% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 166mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 7g
Vitamin A 33% Vitamin C 129%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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