Rice with Chilies 'n' Veggies Recipe

5 1 1
Rice with Chilies 'n' Veggies Recipe
Rice with Chilies 'n' Veggies Recipe photo by Taste of Home
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Rice with Chilies 'n' Veggies Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 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

Place milk and corn in a food processor. Cover and process 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 corn mixture; cook for 1 minute.
Stir in 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.
Originally published as Rice with Chilies 'n' Veggies in Light & Tasty August/September 2006, p21

Nutritional Facts

3/4 cup: 134 calories, 2g fat (0 saturated fat), 0 cholesterol, 318mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 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
  1. Place milk and corn in a food processor. Cover and process 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 corn mixture; cook for 1 minute.
  2. Stir in 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.
Originally published as Rice with Chilies 'n' Veggies in Light & Tasty August/September 2006, p21

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madyson User ID: 3943901 156209
Reviewed Jul. 6, 2009

"very good!! will make again"

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