Garden Style Red Rice Recipes
GARDEN-STYLE RED RICE
Fire-roasted tomatoes and veggies lend robust flavor to a savory rice dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In blender, place tomatoes, 1 cup of the broth, the bouillon and garlic. Cover; blend on low speed 20 to 30 seconds or until smooth.
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil until tender, stirring constantly. Stir in rice; cook 1 to 2 minutes, stirring constantly, just until rice begins to turn golden.
- Carefully stir in tomato mixture. Cook about 1 minute or until mixture starts to bubble. Stir in remaining broth, parsley sprigs, chiles and salt. Return mixture to boiling.
- Cover and cook over low heat 20 minutes, stirring occasionally. Stir in frozen vegetables; cook 8 to 10 minutes, stirring frequently, until vegetables are tender and liquid is absorbed. Remove parsley sprigs.
Nutrition Facts : Calories 270, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1610 mg, Sugar 4 g, TransFat 0 g
GARDEN RICE
Make and share this Garden Rice recipe from Food.com.
Provided by Sherrybeth
Categories Rice
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
- Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
- Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
- Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
- Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.
Nutrition Facts : Calories 174.1, Fat 7.4, SaturatedFat 4.5, Cholesterol 18.3, Sodium 408.3, Carbohydrate 25.3, Fiber 1.2, Sugar 1.6, Protein 3.3
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