This simple skillet sauté
of mixed vegetables, rice and cheese makes a deliciously hearty
side dish or satisfying meatless main dish.
Autumn
Garden Skillet
- 1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon butter or margarine
1 (10-ounce) package frozen mixed vegetables, thawed and drained
1 (14 1/2-ounce) can peeled whole tomatoes, crushed
3 cups hot cooked rice
1 teaspoon garlic salt
1 teaspoon chili powder
1/8 teaspoon ground black pepper
1 1/2 cups (6 ounces) grated cheddar cheese - divided use
- Cook onion and green pepper
in butter in 10-inch skillet until tender crisp.
- Stir in mixed vegetables,
tomatoes, rice, garlic salt, chili powder, black pepper and 1
cup cheese. Cook over low heat until heated through, stirring
occasionally.
- Top with remaining 1/2
cup cheese.
Makes 6 servings.
Recipe provided courtesy
of USA Rice Federation.
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