The vegetables I'm using in the vegetable medley and rice are corn, onions and peppers. I suppose you could add other things like black beans or Lima beans😝, but I'm trying to keep this recipe simple and fast to make. The rice I've chosen is jasmine, but you can use any rice.
1 12oz bag of frozen corn
1 med size onion, diced
2 peppers, seeded and diced
4 cups chicken or vegetable stock
3-4 tablespoons butter, divided
1 tablespoon minced garlic
2 cups rice
Salt and pepper, to taste
Melt 3 tablespoons of butter in a med sized saucepan that has a lid. Add the onions and garlic sauté for 3 minutes then add the peppers until they are soft about 5 minutes.
Add the rice coat with the butter and vegetables until the rice is dry and starts to turn brown. Add stock bring to boil and the corn then return to boil. Cover and let simmer on low heat for exactly 17 minutes without lifting the lid.
Uncover season with salt and pepper add the remaining butter, fluff with fork then cover for 5 minutes to absorb any excess moisture. Serve warm. Yum Yum!