Ingredients55 m servings 374 cals
- Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
- Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.
Per Serving: 374 calories; 15.3 g fat; 54.2 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 1830 mg sodium. Full nutrition
ReviewsRead all reviews 5
I don't know who could possibly eat this and actually enjoy it. I cut it in half, and cut down even more on the cayenne and it was still not unedible. The veggies were the only good thing in t...
I modified this recipe. First of all there was too much liquid for the amount of rice used and salt . I cut it down to 2 cups (2:1) and halved the salt. I used 1 cup chicken broth. I also ad...
This was a great recipe, however, there are some serious typos in it. 2 cups of rice to 4 cups of water! The word tablespoon was substituted for the cayenne, salt and black pepper. It should ...
Don't pass up this recipe! It is very delicious. I changed up some of the ingredients to use what I had on hand but maintained the soul of the recipe. As for the method, I cooked everything toge...