Vegetable Rice Medley
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
Total TimePrep/Total Time: 20 min.
- 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.
Nutrition Facts3/4 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.
Originally published as Vegetable Rice Medley in Reminisce September/October 1996
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