This recipe combines rice with frozen vegetables. The veggies are small enough for my daughter, Sara, to handle easily. The same's true of the rice, which she can pick up with her fingers.—Coleen Martin, Brookfield, Wisconsin
Rice Vegetable Medley
Ingredients
- 1 cup uncooked long grain rice
- 2-1/4 cups water
- 2 to 3 tablespoons onion or vegetable soup mix
- 1/4 teaspoon salt
- 2 cups frozen corn, peas or mixed vegetables
Directions
- In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
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