Randy velarde's garden rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Chopped onion |
| 1 | 10 ounces pa frozen peas and carrots; thawed* | |
| 1 | 10 ounces pa frozen chopped broccoli; thawed** | |
| 1 | 8 3/4 ounces corn; drained | |
| 3 | cups | Cooked rice |
| 1 | teaspoon | Garlic salt |
| ¼ | teaspoon | Ground black pepper |
Directions
Heat oil in large skillet. Saute' onion until crisp-tender. Add peas and carrots, broccoli, and corn. Stir; heat thoroughly. Add rice, garlic, salt, and pepper; stir until well blended. Makes 8 servings.
*Or use ¾ cup fresh peas and ½ cup grated fresh carrots.
**Or use 1¼ cup fresh chopped broccoli.
(Copyright 1993 by Randy Velarde.) Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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