Prep 15 mins
Cook 30 mins
This is a colorful rice dish that goes with just about anything. The veggies remain just a little crunchy which adds some nice textural variety. Despite all the ingredients, they meld together nicely and don't overpower whatever you serve it with. I've only made it with white rice, but think it would be wonderful with brown rice as well. I eat this as a vegetarian main dish. (I like my veggies chopped about 1/4 inch) The recipe is an adaptation from Light & Tasty Magazine.
- 2 teaspoons canola oil
- 1 cup long grain rice, uncooked
- 1⁄2 cup corn (canned or frozen)
- 1 sweet onion, chopped
- 1 medium zucchini, chopped
- 1 medium red pepper, chopped
- 1⁄2 cup carrot, chopped
- 1 (4 ounce) can green chilies, chopped
- 1 garlic clove, minced
- 2 cups vegetable broth
- 1 bay leaf
- In a large skillet, heat canola oil and saute rice in oil for about 5 minutes until slightly browned.
- Stir in the corn, onion, zucchini, red pepper, carrot, chilies, and garlic; Cook for 1 minute.
- Add broth and bay leaf; bring to a boil.
- Reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Discard bay leaf before serving.
This rice side dish was very good, I loved the variety of vegetables in it. I served this with Grilled chicken breasts. The green chilies added just the slightest bit of heat.
I loved this recipe as is, a healthy and flavourful side dish, but I can see the versatility of it as well. Throw in some leftover chicken or a can of beans and you have a complete and easy meal. This would be perfect for brown-bagging too. I loved the bit of kick from the chilies. I did have to let it sit 10 minutes longer to absorb the liquid. Great recipe, Ms Bindy!