Prep 10 mins
Cook 15 mins
This is delicious! Filling but not heavy. Serve with multi-grain bread. Makes a lot!!
- 1 tablespoon oil
- 1⁄2 cup uncooked rice
- 1 medium onion, cut into thin wedges
- 2 (14 ounce) cans vegetable broth
- 1 medium zucchini, diced (2 cups)
- 2 cups corn
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon oregano
- black pepper
- Heat oil in a large saucepan over med-high until hot. Add rice, onion and garlic and cook for 2-3 minutes until onion is crisp tender. (Don’t burn the garlic!).
- Stir in all the remaining ingredients. Bring to a boil.
- Reduce heat and simmer uncovered for 15-20 minutes until rice is tender and broth is slightly thickened.
This was a really hearty, tasty, and healthy dinner. I just seasoned mine with garlic salt and pepper. Thanks for sharing!
Super easy and really tasty. Even meat lovers loved it.
For someone who wants a flavorful, low-fat yet satisfying stew, this is it. DH has been looking for alternatives to salad for lunch, and he gave this 10 stars. I used brown rice and low sodium chicken broth, 2 cloves garlic (thanks Zee_RN), and served this with Rita L.'s awesome Spicy Butternut Squash or Pumpkin Biscuits with Pecans Recipe #77352 (made with mashed sweet potatoes instead of squash). Cooked this up Sunday and he will be enjoying it all week. Note: Dieticians recommend that healthy adults consume 30 mg. of dietary fiber per day. This recipe gives you 9 mg of that!