Guest guest Posted April 28, 2003 Report Share Posted April 28, 2003 Mexican Confetti Rice1 tablespoon vegetable oil1 1/2 cups long-grain white rice1 medium onion, chopped2 teaspoons minced garlic3 cups canned low-salt chicken-style vegan broth 1/4 cup tomato sauce1 teaspoon salt1 1/2 cups thinly sliced peeled carrots1 cup frozen corn kernels1/2 cup frozen green peasHeat oil in heavy large pot over medium heat. Add rice and stir 5minutes. Add onion and garlic and sauté until onion is slightlysoftened, about 5 minutes. Add broth, tomato sauce and salt; bring toboil over medium-high heat. Boil uncovered until about half of brothis absorbed, stirring often, about 10 minutes. Mix carrots, corn and peas into rice. Cover pot tightly with lid.Reduce heat to low and cook until rice is tender and liquid isabsorbed, about 10 minutes longer. Remove from heat. Let standcovered 10 minutes before serving. (Can be made 2 hours ahead. Coverrice with paper towel and let stand at room temperature. Removetowel; rewarm rice over low heat, stirring often.)Serves 8. "As the beloved God, under the shadow of His wings --- and as the apple of God's eye --- the seeds of great faith live within us." http://www.Christian-Vegan-Cookinghttp://www.http://www.VintageVeganTeahttp://www.VeganMenus4HealthyLivinghttp://www.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
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