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Vegetable Rice Skillet Recipe

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A bag of frozen mixed vegetables conveniently dresses up plain rice in this quick and easy recipe.—Ruth Rigoni, Hurley, Wisconsin
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (14-1/2 ounces) vegetable broth
  • 2 tablespoons butter
  • 1 package (16 ounces) frozen California-blend vegetables
  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 3/4 cup shredded cheddar cheese

Directions

In a large skillet, bring broth and butter to a boil. Stir in the vegetables and rice with seasoning packet. Return to a boil. Reduce heat; cover and simmer for 4-8 minutes or until vegetables and rice are tender. Sprinkle with cheese. Yield: 4-6 servings.
Originally published as Vegetable Rice Skillet in Country Woman May/June 2002, p35

Nutritional Facts

1 cup: 210 calories, 8g fat (5g saturated fat), 25mg cholesterol, 834mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 9g protein.

  • 1 can (14-1/2 ounces) vegetable broth
  • 2 tablespoons butter
  • 1 package (16 ounces) frozen California-blend vegetables
  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 3/4 cup shredded cheddar cheese
  1. In a large skillet, bring broth and butter to a boil. Stir in the vegetables and rice with seasoning packet. Return to a boil. Reduce heat; cover and simmer for 4-8 minutes or until vegetables and rice are tender. Sprinkle with cheese. Yield: 4-6 servings.
Originally published as Vegetable Rice Skillet in Country Woman May/June 2002, p35

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