Skillet Veggie Rice

You can turn rice from ordinary to extraordinary with the help of Ontario greenhouse tomatoes and cucumbers. Featured in this recipe, they add colour, flavour and texture to an otherwise plain side dish. Prepare all the ingredients beforehand and in a matter of minutes, you can combine them into a colourful and nutritious dish the whole family will enjoy — appealing to look at, but even better to eat!

Preparation time

15 minutes

Ready in

28 minutes

Cooking Time: 12 to 13 minutes

Makes

Makes 4 servings

Cook Mode

(prevents screen from going dark)

Ingredients

  • 1/4 cup (50 mL) butter
  • 1/4 cup (50 mL) chopped Ontario Onion
  • 1  clove Ontario Garlic, minced
  • 1/2 tsp (2 mL) each dried basil and oregano leaves, crumbled
  • Half Ontario Greenhouse Cucumber, quartered lengthwise and sliced
  • 1 cup (250 mL) sliced Ontario Mushrooms
  • 1 cup (250 mL) frozen or fresh Ontario Corn Kernels
  • 2 cups (500 mL) cooked rice
  • 1  Ontario Greenhouse Tomato, seeded and diced
  • Salt and pepper

Instructions

In large nonstick skillet, melt butter on medium heat; cook onion, garlic, basil and oregano, stirring, for 2 to 3 minutes, until softened. Add cucumber, mushrooms and corn; cook, stirring often, for about 8 minutes or until vegetables are tender and any liquid has evaporated. Add rice and tomato; cook, stirring gently, for about 2 minutes, until heated through. Season to taste with salt and pepper.

 

Nutritional Information

1 Serving:

  • Protein: 4 grams
  • Fat: 12 grams
  • Carbohydrate: 39 grams
  • Calories: 278
  • Fibre: 3 grams
  • Sodium: 170mg

Recipe tags

DinnerLunchSide dishes

Share this recipe: