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Garden rice

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Ingredients/Components

flour - 1 tbsp
water - 2 c
olive oil - 3 tbsp
garlic clove, minced - 1 item
chicken bouillon cube - 1 item
small onion, diced - 1 item
ground pepper - 1/8 tsp
tomatoes, diced - 2 med
Half & Half - 1 c
large carrots, thinly sliced - 2 item
white rice - 1 c
shredded Monterey Jack - 2 c
butter or marg - 2 tbsp
salt, twice - 1/2 tsp
small bunch broccoli, 2x1 inch - 1/2 item
yellow squash, matchstick strips - 2 med

How to make garden rice:

In 3 qt. pan melt butter over med. heat. Saute onion and garlic until tender. Stir in water, bouillon cube, salt and pepper. Heat to boiling. Stir in rice. Reduce heat, cover and simmer 20 minutes, until tender and all liquid is absorbed.

Meanwhile heat oil in large skillet. Stir in broccoli and carrots. Add 1/4 c. water, cover and cook 3 minutes. Add squash with 1/2 tsp. salt and 1/8 tsp. pepper. Cook uncovered until vegetables are tender, stirring frequently.

In a measuring cup whisk Half & Half with flour, gradually stir into skillet. Cook and stir until slightly thickened. Add 1 1/2 c. cheese.

When rice is done, gently stir in tomatoes and remaining cheese. Serve vegetable mixture over rice.

Recipe categories: Side dish, Corn, Rice.

Rating:

3.8

Average rating: 3.8, total votes: 6

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