I can’t remember where I originally saw this recipe. It was on one of the Facebook groups I belong to. It’s really easy and very yummy!
A note about recipes… Everyone is different, so you won’t be able to use every recipe I post, but I will include substitutes whenever possible.
The original recipe called for fresh sliced veggies. I work full-time in addition to going to school, riding horses, and spending time with my family and dogs, so I often used frozen vegetables.
My husband is retired and has time to prep fresh veggies, so you will see dishes he cooks with more prep time!
I started by adding one jar of organic salsa, one jar of water (equal to the salsa), and a cup of organic jasmine rice to my lovely Pampered Chef non-stick wok, heating on high until boiling. Then, reducing to low and covering for 20 minutes.
I added 2 cups of frozen vegetables. I like to use the Birds Eye Normandy Blend, which includes broccoli, cauliflower, carrots, zucchini, and yellow squash. You could use whatever vegetable blend you like.
I heated back to boiling. Then reduced to low and covered for another 20 minutes.
Sadly, I’m a sissy when it comes to spicy foods, and the dish was just too hot for me. My husband loved it. I was able to eat left overs by adding more veggies and rice, toning down the heat!
A note about shopping… It’s always better to make your own, but if you don’t or can’t, be sure to read the label. If you can’t pronounce it, don’t eat it! If it has sugar or high fructose corn syrup, don’t eat it!
A note about grains… If you can eat grains, try to stick with the least processed options. Quinoa and brown rice are your best choices. I won’t lie. I don’t like either. I go with organic jasmine rice, because it’s the least processed of the alternatives.
2 cups salsa
2 cups water
1 cup rice
2 cups vegetables
1. Add salsa, water, and rice to a wok or large lidded saucepan.
2. Heat on high until boiling, stirring occasionally.
3. Cover, reduce heat, and simmer for 20 minutes.
4. Add vegetables.
5. Heat on high until boiling, stirring occasionally.
6. Cover, reduce heat, and simmer for 20 minutes.
I promise I’ll get better at the food pictures! Happy eating!