Stir-Fried Rice with Vegetables

1/2 16 ounce package goya spanish rice mix, or other brand
1 medium eggplant, peeled and sliced thin
1 medium red onion, quarter and slice thin
1 tablespoon green chiles, chopped
1 medium bell pepper (any color), chopped
3 cloves garlic, chopped (2 teaspoons)
fresh slices of tomato, for garnish
shredded cheese, for garnish

Cook the rice according to package directions, leaving out any oil or margarine called for. While the rice is cooking, prepare your stir-fried vegetables.

Peel and cut the eggplant, place it in a bowl of water with about 1 tablespoon of salt, and let soak while you are working with the remaining vegetables.

Heat a large nonstick skillet or wok over medium-high heat; start to sauté onion, chiles and bell pepper - no water or oil needed; they will cook in their own juices.

Drain the eggplant and blot dry with kitchen towel. Add the garlic and eggplant to the skillet. Continue to stir and fry until the eggplant is just tender - do not overcook.

When the rice is done, add it to the stir-fry and mix in gently. Turn off the heat at this point; the vegetables and the rice are already cooked.

Pour into a nice serving dish or casserole, top with slices of tomato and sprinkle with shredded fat-free cheese if desired.



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