Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook mixed vegetables, shallots and garlic with crushed red pepper in oil in large skillet over medium-high heat for a few minutes, stirring often. Remove from skillet; set aside.
  2. Melt margarine in same skillet. Add rice and Italian seasoning; stir 2 to 3 minutes.
  3. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
  4. Continue stirring and adding remaining 1 cup broth and water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  5. Stir in reserved vegetables, tomatoes with juice, parsley and cheese.
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