Turn this colorful side dish into a main dish by adding some cooked chicken or turkey.
Ingredients
- 1 12-ounce jar chunky salsa
- 1 cup reduced-sodium tomato juice
- 1/3 cup quick-cooking brown rice
- 1 tablespoon dried minced onion
- 1 teaspoon Italian seasoning, crushed
- 1/2 teaspoon instant chicken bouillon granules
- 1/8 teaspoon dried minced garlic
- 1/8 teaspoon pepper
- 2 cups water
- 1 16-ounce package loose-pack frozen zucchini, carrots, cauliflower, lima beans, and Italian beans
- 1/3 cup finely shredded or grated Parmesan cheese (optional)
Preparation
1. In a large saucepan combine the salsa, tomato juice, brown rice, onion, Italian seasoning, bouillon granules, garlic, pepper, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
2. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir vegetables into the rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until rice and vegetables are tender. Top each serving with cheese, if desired.
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