Rice Veracruz
"Simple, and quick. This rice can be served on its own, as a side dish, or under stir-fried vegetables. From the Student's Vegetarian Cookbook."
- Ready In:
- 14mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 teaspoons vegetable oil
- 1⁄4 cup frozen corn
- 1⁄2 jalapeno, minced
- 1⁄2 teaspoon ground cumin
- 1⁄2 medium tomatoes, diced
- 2 scallions, finely chopped
- 1 tablespoon cilantro, finely chopped
- 2 cups whole grain cooked brown rice
directions
- In a medium nonstick skillet on medium heat, warm the oil.
- Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
- Stir in the tomato, scallions, cilantro and rice.
- Cook on low heat for 3 to 5 minutes until hot.
- Stir occasionally.
- Add a dash or two of water if needed to prevent the rice from sticking.
- Salt to taste and serve.
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Reviews
-
It is very good. And also because a recipe is the best.
RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
