 |
Rice with Chilies 'n' Veggies
|
 |
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
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.
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |