Toss your leftover rice with your favorite vinaigrette or other salad dressing, some fresh herbs or spices and
your favorite diced vegetables.
Not exact matches
Mix and match your
favorite in - season
vegetables with LA VICTORIA ® SUPREMA ® Salsa and Fire Roasted
Diced Green Chiles for your next holiday party success.
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted
diced tomatoes 1 cup quinoa, uncooked 3 cups
vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 - 4 dashes of your
favorite hot sauce
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed
vegetables or 2 cups
diced fresh
vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your
favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
4 cups
vegetable stock 5 tablespoons olive oil 1 cup
diced onion (more than half a medium - size onion) 1 cup seeded and
diced bell pepper of your
favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or
diced tomatoes 4 cups Vibrant
Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil fo
Vegetable Stock (see recipe here) or substitute your
favorite vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil fo
vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish
Add some wheat germ or
diced chicken to her macaroni casserole, pureed
vegetables like carrots or spinach to pasta sauce, and little chunks of fruit to her
favorite cereal, for example.
In a medium pan sauté a 1/2 cup of zucchini, broccoli or any other
favorite vegetable with some garlic, and 1/4 cup of
diced onion until tender then add 1/2 cup of marinara sauce.
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed
vegetables or 2 cups
diced fresh
vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your
favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
My
favorite is Southwestern Pasta Salad: rotini pasta,
vegetable oil, lime juice, chili powder, ground cumin, salt, cloves garlic, whole kernel corn, black beans,
diced green bell pepper,
diced red bell pepper, fresh cilantro leaves and chopped roma (plum) tomatoes.