SOUTH OF THE BORDER RICE

SERVINGS

PREP TIME

COOK TIME

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Ingredients:

•   3 cups water + 1 cups water ( for onions step 3)
• 2 cups vegetable stock
• 1 cup water
• 1 cup long grain basmati rice uncooked
• /2 cup chopped onion
• 1/2 green pepper
• 1/2 cup corn chopped
• 1/2 tsp ground turmeric
• 4 dash tabasco sauce,
• 1/8 tsp cayenne pepper
•  1/2 tsp salt
• 1 tbs fresh parsley
  

Directions:

1. Bring the 3 cups of water to a boil, rinse the dry rice and add it to the pot.
2.  Cover reduce heat and simmer.
3. Sauté' the onion in half of the vegetable stock until it is translucent.
4. Pour in the remaining stock and water,
5. Add the bell pepper and cook until wilted.
6. Stir in the corn kernels (which can be added while still frozen).
7. Add the sautéed vegetables to the pot of simmering rice.
8. Continue to simmer until all the liquid is absorbed. (Total cooking time should be about 30 minutes.) Stir in the parsley. Remove the pot from the heat, keeping it covered, and let mixture steam for 10 minutes before serving.

Notes: This rice pairs with just about anything! ENJOY!

Behind the recipe: Diane's inspiration from this recipe came from one of her favorite Suzanne Somers recipes! Stevie also loves when Diane makes this rice and keeps it in the fridge. They are both vegetarians and find it helpful to always have rice pre-cooked in the fridge to make life that much easier!

As always, stay well.

Love,

Diane & Stevie