RICE VERACRUZ
Simple, and quick. This rice can be served on its own, as a side dish, or under stir-fried vegetables. From the Student's Vegetarian Cookbook.
Provided by Moody
Categories One Dish Meal
Time 14m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet on medium heat, warm the oil.
- Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
- Stir in the tomato, scallions, cilantro and rice.
- Cook on low heat for 3 to 5 minutes until hot.
- Stir occasionally.
- Add a dash or two of water if needed to prevent the rice from sticking.
- Salt to taste and serve.
Nutrition Facts : Calories 289.8, Fat 6.5, SaturatedFat 0.9, Sodium 7.7, Carbohydrate 52.9, Fiber 4.9, Sugar 1.3, Protein 5.8
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George B
[email protected]I'm a cookbook author, and I'm always looking for new recipes to add to my cookbooks. This recipe is a keeper, and I'm sure it will be a hit with my readers.
Dennis Solomon
[email protected]I'm a food blogger, and I'm always looking for new recipes to share with my readers. This recipe is a hit with my readers, and I'm sure it will be a hit with your readers too.
Danny Guidry
[email protected]I'm a professional chef, and I can say that this recipe is a winner. It's simple to make, but the flavors are complex and delicious.
ArjuN KAnDaRa
[email protected]I'm a foodie, and I love experimenting with new recipes. This recipe was a great way to try something new and different.
Mark Bishop
[email protected]I'm a cooking novice, so I love that this recipe is so easy to follow. I was able to make this dish without any problems.
Jam Dela cruz
[email protected]I'm a college student on a budget, so I love that this recipe is so affordable. I can make a big batch of this dish for very little money.
Marilyn Coello
[email protected]I'm a busy mom, so I love that this recipe is so easy to make. I can throw it together in no time, and it's always a hit with my family.
Anmol Acharya
[email protected]I'm allergic to shrimp, so I made this dish with chicken instead. It was still very good, and I loved the combination of flavors.
John Richard's Richard
[email protected]I'm on a diet, so I made this dish with brown rice instead of white rice. It was still very good, and I didn't feel like I was missing out on anything.
Javier Morales
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the peas and carrots in this dish.
Babu Raja
[email protected]I'm a vegetarian, so I made this dish with tofu instead of shrimp. It was still delicious! The tofu absorbed the flavors of the sauce really well.
Agihson Vick Onuche
[email protected]I made this dish for a party and it was a hit! Everyone loved it. I will definitely be making this again for my next party.
Effy Ssonko
[email protected]This recipe is a great way to use up leftover rice. I always have leftover rice in my fridge, and this is a great way to turn it into a delicious meal.
Mikyas Endale
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The shrimp was cooked perfectly and the sauce was delicious. I will definitely be making this again, but I might try it with chicken or tofu next time.
Bilal Sambo
[email protected]This was my first time making rice veracruz and it was a success! The rice was fluffy and flavorful, and the shrimp and vegetables were cooked perfectly. I will definitely be making this again.
Tom Brown
[email protected]I've made this recipe several times and it always turns out great. I love the addition of the peas and carrots, and the shrimp is always cooked perfectly.
keith Wells
[email protected]I love this dish! It's so easy to make and always a hit with my family and friends.
Avantha Premarathna
[email protected]This recipe is a keeper! The combination of flavors is amazing, and the rice is cooked perfectly. I will definitely be making this again.