VEGAN--Cajun Corn & Rice

[Guest guest]

Late on Vegan Day -- it's been a busy, hectic day for me.

 

 

* Exported from MasterCook *

 

Cajun Corn and Rice

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 cup long-grain white rice

3/4 teaspoon salt

1 tablespoon olive oil

4 cloves garlic -- sliced

1 medium onion -- chopped (1 cup)

1 large green bell pepper -- chopped (1 cup)

1 large red bell pepper -- chopped (1 cup)

1 rib celery -- chopped (1/2 cup)

2 cups fresh sweet corn kernels or 2 (10-ounce)

packages frozen corn

1 small zucchini -- cut into 1/2-inch cubes

1 cup cooked or canned black beans -- drained

1 cup coarsely chopped fresh tomato

2 drops hot pepper sauce -- to taste (2-6)

 

In heavy 2-quart saucepan, bring water, rice and 1/2 teaspoon salt to boil over

high heat. Reduce heat to low, cover and cook 15 minutes or until rice is tender

and all water has been absorbed. Fluff with a fork and transfer to serving dish.

 

In large heavy skillet, heat oil and garlic until garlic begins to brown. Add

onion, peppers and celery and sauté until lightly browned; stir in corn, squash,

beans and tomato. Cook, stirring constantly until vegetables are just tender.

Stir in remaining 1/4 teaspoon salt and pepper sauce to taste. Serve from

skillet; spoon over rice.

 

Source:

" http://www.minutemeals.com "

 

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Per Serving (excluding unknown items): 238 Calories; 4g Fat (14.8% calories from

fat); 5g Protein; 46g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 420mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0