Vegetable Rice Medley Recipe

Vegetable Rice Medley Recipe
Vegetable Rice Medley Recipe photo by Taste of Home
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Vegetable Rice Medley Recipe

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WE'VE BEEN eating this wonderful side dish for as long as I can remember. It's an old-time recipe from this part of the country, and I like it because of its great flavor and festive color. It complements most any meal, so we enjoy it often. -Auton Miller, Piney Flats, Tennessee
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 141 calories, 5g fat (1g saturated fat), 0 cholesterol, 341mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 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
  1. 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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