Thursday, September 1, 2011

Fried Rice with Veggies – Make a Cooking Statement!



There's little doubt that rice will be a food staple for most of you cooking your own meals at college or university this year. I can't blame you since it's easy to prepare, inexpensive and versatile.

The thing about rice is if you cook it straight up it’ll be as uninteresting as the well-used bed in your dorm room. By adding a few simple ingredients you can easily turn your rice into something that gets yourself and others talking…much like turning your boring bed into a cool looking loft bed (Thomas at collegeinfogeek.com can show you how to do that)!

This Fried Rice with Veggies is an easy way to create an exciting rice dish full of color and flavor. You can even turn it into a meal by adding chopped cooked chicken or canned beans. Use your imagination and I’m sure you’ll come up with some great combinations that'll make your rice healthier and tons more interesting!


Song Suggestions: This rice (and your loft bed) is all about making a statement. "Show Em Whatcha Got" by old skool hip hop artists Public Enemy (and you thought Jay-Z came up with this crazy beat on his own...sheesh!) should get you in the right frame of mind. If you intend to make an even bolder statement by adding beans to your rice, go with "Louder Than a Bomb" ; )

What would you add to this rice? Post in the comments because others want to see "whatcha got" and give your suggestions a try! Thanks!

Fried Rice with Veggies
Fried rice, sweet corn and bell peppers in a tangy tomato sauce 

Instruments
1 tbsp canola
1 cup uncooked long grain rice
½ cup diced onions
1 green bell pepper, seed and diced (learn how to do this quickly)
1 clove garlic, minced
1 tsp chili powder
2 cups vegetable broth
2 tbsp tomato paste
¼ tsp each salt and black pepper
1 cup frozen kernel corn, thawed

Lyrics
In a large skillet, heat oil over medium heat. Add rice and onions. Cook and stir until rice begins to lightly brown and onions are tender, about 4 minutes. Add diced bell pepper, garlic and chili powder. Cook and stir for 1 minute more.

Stir in vegetable broth, tomato paste, salt and pepper. Bring to a gentle boil. Reduce heat to low and simmer, covered (if you don’t have a lid for your skillet, you can cover with a baking sheet), for 15 minutes.

Stir in corn. Cover and let stand 5 minutes before eating. It’s up to you if you want to eat it directly out of the skillet or on a plate.

Volume: Makes 4 servings

Recipe by Brent “The Kitchen Roadie” Garell posted a couple days late because I was busy having fun visiting Chicago. I know boo-hoo. Next week's recipe will be posted on the Tuesday as usual!

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