Autumn Garden Skillet
This simple skillet sauté of mixed vegetables, rice and cheese makes a deliciously hearty side dish or satisfying meatless main dish.
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 (14.5-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.