Summary
Yield | |
---|---|
Source | Beverly Cain (1994) |
Prep time | 10 minutes |
Cooking time | 40 minutes |
Total time | 50 minutes |
Ingredients
1
12-oz jar chunky salsa 1 c
tomato juice (sodium-reduced) 1⁄3 c
quick-cooking brown rice 1 T
dried minced onion 1 t
Italian seasoning (crushed) 1⁄2 t
instant vegetable bouillon 1⁄8 t
dried minced garlic 1⁄8 t
pepper 1 pk
frozen zucchini, carrots, cauliflower, lima beans and Italian beans (16-oz ) 1⁄3 c
Parmesan cheese (optional)Instructions
In a large saucepan, combine the salsa, tomato juice, rice, onion, Italian seasoning, bouillon, garlic, pepper and 2 cups water. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir into rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes, or until rice and vegetables are tender. Top each serving with cheese, if desired.