Print Recipe Close Window

Italian Rice

Yield: 4- 1-1/2 cup per serving



A quick and tasty combination of brown rice, fresh vegetables and pasta sauce.

2 cups instant brown rice
2 cups water
1-1/2 cups pasta sauce
1 zucchini, cut in half and sliced thin
1 cup sliced mushrooms
1 cup thin sliced green onions
1 tablespoon Italian herb mix
2 tablespoons tomato paste

Place all ingredients into a large 12 inch nonstick skillet and bring to a boil.

Reduce to a simmer and cook for 5-8 minutes or until all water is absorbed by the rice and vegetables become tender. Stir occasionally.

Serve with your choice of tossed salad.