Rice with Chilies 'n' Veggies
I turned to a particular dish when I wanted to use peppers I grew in my garden. I promptly rewrote the recipe to include several other fresh veggies and this was the result. It's a perfect side dish for just about anything. —Kate Selner of Lino Lakes, Minnesota
SERVINGS
|
8
|
CATEGORY
|
Low Fat
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
30 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 1/3 cup fat-free milk
- 1/2 cup frozen corn, thawed
- 1 cup uncooked long grain rice
- 2 teaspoons canola oil
- 1 large onion, chopped
- 1 medium zucchini, chopped
- 1 medium sweet red pepper, chopped
- 1/2 cup chopped carrot
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 2 cups vegetable broth
- 1 bay leaf
DIRECTIONS
In a food processor or blender, process milk and corn until smooth; set aside. In a large skillet, saute rice in oil for 5-6 minutes or until lightly browned. Stir in the onion, zucchini, red pepper, carrot, chilies, garlic and reserved corn mixture; 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. Yield: 8 servings.