RCI-RC.004.0120.001
Garden Rice
Makes 8 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- ½ cup
- x 10-ounce package frozen peas and carrots1 unitthawed
- x 10-ounce package frozen broccoli1 unitthawed
- x 8¾-ounce can corn1 unitdrained
- 3 cups
- tomato1 unitchopped
- 1 teaspoon
- ¼ teaspoon
Method
1
Dice the onion and tomato into small, even pieces and set aside. Measure out the rice and rinse it under cold water until the water runs clear.
5 minutes
2
Heat a generous drizzle of vegetable oil in a medium saucepan or skillet over medium heat. Add the diced onion and sauté until softened and translucent.
4 minutes
3
Add the diced tomato to the pan and stir to combine with the onion. Cook until the tomato softens and begins to break down slightly.
3 minutes
4
Add the rinsed rice to the pan and stir well, coating the grains with the oil and vegetable mixture. Toast the rice briefly for added flavor.
2 minutes
5
Season the mixture with garlic salt and black pepper to taste, stirring to distribute the seasonings evenly throughout the rice.
1 minutes
6
Pour in the appropriate amount of water or vegetable broth according to your rice package instructions, then bring the mixture to a boil.
3 minutes
7
Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer until all the liquid is absorbed and the rice is fully cooked and tender.
18 minutes
8
Remove the pan from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork before serving warm.
5 minutes