Kids love rice, so why not make this as a side dish for dinner and save some for your child's lunch the next day, warmed up and popped into a vacuum bottle? You can also divide it into smaller containers to freeze.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Method
In heavy saucepan, heat oil over medium heat; fry garlic, carrots, salt and pepper, stirring occasionally, until softened, about 3 minutes. Add rice; cook, stirring, for 1 minute.
Stir in stock and red pepper; bring to boil. Reduce heat to low; cover and simmer for 15 minutes.
Using fork, stir in corn and green onions; cover and cook until rice is tender and liquid is absorbed, about 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 555 mg
- Protein 8 g
- Calories 267.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 49 g
%RDI
- Iron 8.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 81.0
- Vitamin C 87.0
