Monday, November 9, 2009

Confetti Rice

2 tbsp. uncooked rice
1/4 cup vegetable broth
1/4 cup frozen corn
1/4 cup frozen peas and carrots

Place rice, vegetables and broth in a small pot with tight-fitting lid. Bring to a boil over high heat, cover tightly and reduce heat to medium low heat; cook for about 18-20 minutes, or until water has been absorbed and rice is soft, but not sticky.

Good with Chili Salmon with Salsa Cruda

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