Rice - Onions, Peppers, and Corn: An All Creatures American International Vegetarian Vegan Recipe

Ingredients

3 cups Onions, coarsely chopped
10-12 cups Bell Peppers, green and red, sliced small
1 lb. Corn, frozen
2 - 6-oz. cans Tomato Paste
2 tbsp. Oregano, dried
2 tbsp. Parsley, dried
2 tsp. Mint, dried leaves
Hot Sauce, optional, to taste
2 cups Brown Rice cooked in 4 cups of water
(To enlarge the photo of the rice, onions, peppers, and corn click on the photo or link)

Preparation

This recipe can be cooked in either a wok or in a large baking dish in a microwave oven.

Begin by placing the water in the rice pot on the stove top, and turn the heat on high to bring the water to a boil. Measure out the rice, and when the water boils add the rice, cover, and turn the heat down to simmer. When all the water is absorbed into the rice, turn the heat off.

While the rice is cooking, wash and peel the onions, and coarsely chop. Add the chopped onions to the wok or baking dish.

Wash the peppers and cut in half to remove the stems and seeds.

Cut the peppers into bite sized pieces and all to the onions.

Add the seasoning and corn.

Cook until the onions become semi-transparent. If cooking in a wok, stir fry in a little water. If cooking in the microwave oven, cover the baking dish, and mix every 5 minute.

Add the tomato paste and mix well.

When the veggies and rice are cooked, combine them together, and mix thoroughly. Allow the flavors to blend for a few minutes before serving.

Serve and enjoy!

Leftovers can be stored in a covered dish in the refrigerator for a couple days.

Ingredients Information

Corn, Frozen	Mint, dried Photo and Description not available	Onions, Yellow	Oregano, Dried	Parsley, dried Photo and Description not available
Pepper, Green Bell	Pepper, Red Bell	Pepper Sauce - Hot Red	Tomato Paste	Rice, Brown

Utensils and Equipment Information

Dish, Ceramic Baking	Knives	Measuring Cups, Dry	Measuring Cup, Liquid
Measuring Spoons	Pot, Glass	Spoon, Large Mixing	Wok, Stainless Steel