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colorful-rice recipe

Date: Thu, 23 Jul 1998 16:22:39 +1000 (EST)
From: Jacinta Alice RICHARDSON (jarich@students.cs.mu.OZ.AU)


1 can of Mexican Chilie Beans*  (420 gms)
1 can of corn kernals (to taste really)
1 green capsicum (bell-pepper?)
2-3 tomatoes
1 head of broccoli
2-3 carrots
2 cups of (white\brown) rice (or "Wok" noodles)

# Steam\boil rice.
# chop up all vegetables, and add to a non-stick frypan with beans.
# add corn.
# dry-fry beans and vegetables until all are heated through, but not so 
  long that the vegetables lose their crispyness.  If mixture starts to 
  stick to the bottom of the bottom of the pan, add water.  Takes about 5
# serve mixed beans and vegetables while still hot on rice.
# diced and slightly steamed potatoes and pumpkin also make good
  additions. Be wary of over cooking them because then they'll get gluggy
  on the second cooking.  Fresh peas and beans (not those yucky frozen
  things) are also a nice touch.
                Should serve 4.

Of course you can use any combination of vegetables, and increase or 
decrease quantities already mentioned.  The mexican chillie beans (also
called Mexe-beans) can be replaced by pinto beans with a light chillie
sauce, or any other if you so desire.

kwvegan vegan