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Rice Vegetable Skillet

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 medium carrots, sliced
  • 1-1/2 cups cauliflowerets
  • 1-1/2 cups broccoli florets
  • 1 cup uncooked long grain rice
  • 2 garlic cloves, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil.
  • 2. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; stir in the cheese, parsley, salt and pepper.

Nutrition Facts

3/4 cup: 164 calories, 5g fat (3g saturated fat), 14mg cholesterol, 459mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews

Average Rating: 4.2
  • veggiemaid
    May 19, 2013

    I am so tired of being duped by hyped-up recipes! In order to cook long grain rice properly the veggies turned to mush. Flavor lacking

  • getto140
    Mar 5, 2008

    This is the first recipe I made from the new fomat of the magazine. It was very easy and very good. I will make this again.

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