- 1/2 cup cooked rice
- 1/4 cup chopped onion
- 2 teaspoons vegetable oil
- 1/2 cup chopped fresh tomato
- 1/4 cup chopped yellow or sweet red pepper
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 cup frozen peas
- In a small saucepan over medium heat, saute rice and onion in oil until rice is lightly browned. Add the tomato, pepper, water and salt; reduce heat. Cover and simmer for 5 minutes. Stir in peas and heat through. Yield: 2 servings.
Originally published as Vegetable Rice Medley in Reminisce September/October 1996, p45
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