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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Betty Crocker recipe I tweaked to my taste. You could add chicken, turkey, crab or shrimp for a one skillet meal. Ingredients:
1 tablespoon margarine |
1/2 cup brown rice, uncooked |
1 1/2 cups sliced mushrooms (4 oz) |
2 medium green onions, thinly sliced (1/4 cup) |
1 1/4 cups chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup frozen corn |
2/3 cup broccoli |
2/3 cup red bell pepper (or a combo of fresh or frozen veggies) |
1 tablespoon lemon juice |
Directions:
1. Melt margarine in 10-inch nonstick skillet over medium heat.
2. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
3. Stir in water, salt and pepper.
4. Heat to boiling, stirring occasionally; reduce heat.
5. Cover and simmer about 50 minutes or until rice is tender; drain if necessary. (if you are using fresh vegetables, stir them into the rice after about 35 minutes).
6. Stir in vegetables and lemon juice.
7. Heat uncovered, stirring occasionally, until hot.
8. Serve with soy sauce for added flavor.
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