This rice recipe is very colorful and packed with flavor: red bell peppers, green onions, corn and cilantro. This recipe is gluten free and vegan.
Prep time: 15 minutes | Cook time: 50 minutes | Yield: Serves 5
INGREDIENTS
1 Cup Brown Rice
1 Cup Red Bell Pepper, chopped
1 Cup Green Onions, chopped
1 Cup Frozen Corn
1/2 Cup Cilantro, chopped
2 Tbsp Garlic, finely chopped
1 Tbsp Olive Oil
1 Tsp Cayenne Pepper
Salt & Black Pepper to taste
1 Cup Brown Rice
1 Cup Red Bell Pepper, chopped
1 Cup Green Onions, chopped
1 Cup Frozen Corn
1/2 Cup Cilantro, chopped
2 Tbsp Garlic, finely chopped
1 Tbsp Olive Oil
1 Tsp Cayenne Pepper
Salt & Black Pepper to taste
METHOD
1. Bring water to boil, then add rice. When water begins to boil again, reduce heat to a simmer and cover.
2. Cook covered for 40-50 minutes until rice is tender; stir once after about 20 mins.
3. While rice is cooking, prepare vegetables; heat oil in skillet over low heat.
4. Sauteed garlic for about 4 minutes until flagrant; be careful not to burn the garlic.
5. Increase heat to medium-high, add remaining vegetables and corn and cook for about 2 minutes.
6. Add cooked rice and cayenne pepper to cooked vegetables and mix thoroughly; add salt and pepper to taste.
1. Bring water to boil, then add rice. When water begins to boil again, reduce heat to a simmer and cover.
2. Cook covered for 40-50 minutes until rice is tender; stir once after about 20 mins.
3. While rice is cooking, prepare vegetables; heat oil in skillet over low heat.
4. Sauteed garlic for about 4 minutes until flagrant; be careful not to burn the garlic.
5. Increase heat to medium-high, add remaining vegetables and corn and cook for about 2 minutes.
6. Add cooked rice and cayenne pepper to cooked vegetables and mix thoroughly; add salt and pepper to taste.
Nutrition per serving: 96 Cals; 17g Carb; 3g Fat; 2g Protein
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