Easy Vegetable Rice
2 sundried tomatoes, cut into small pieces
½ white rice
2½ cup water
Combine vegetables, tomatoes rice and water in a rice cooker. Cook on white rice setting until done.
4 servings, 120 calories per serving
Hack: This recipe can be cooked on the stovetop in a saucepan. Bring to a boil, turn heat to low, cover and simmer for 20-30 minutes or until all water is absorbed.
Hack: Fresh, chopped vegetables can be substituted for dehydrated vegetables. Simply add 1 cup of your choice of fresh vegetables and one chopped tomato. Reduce water by 1 cup.
Hack: Leftover rice can be refrigerated for up to 5 days or frozen for up to 2 months. Place leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.