Matt's Indian Rice

Number of Servings: 
4
Ingredients: 
3 cups coarsely chopped mixed vegetables (suggested combinations: squash and corn, cabbage and corn, peas and carrots, mushrooms, broccoli & cauliflower)
3 cups cooked rice
3/4 cup sweet white onion, chopped
1/2 cup celery, coarsely chopped
1/2 cup red or green bell pepper, coarsely chopped
2 cups chopped oysters
1 clove garlic, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons soy sauce
1 teaspoon red wine vinegar
2 tablespoons oil
1/4 cup water
cilantro, jalepeno peppers and scallions, sliced thin for garnish
Nutrition Information: 

Iron: 63%
Zinc: 347%
Vitamin B12: 536%

Instructions: 

Combine soy sauce and vinegar, set aside. Saute onions, celery, bell pepper and salt and pepper in oil for 1 minute. Add oysters and garlic and sauté for 3 more minutes. Add mixed vegetables and water and continue to sauté for an additional 3 minutes. Add rice, mix well and sauté 2 minutes. Add soy sauce and vinegar mixture and mix thoroughly. Serve on a plate, garnish with cilantro, jalepeno and scallion.

Source: Recipe Courtesy of Matt Martinez, Matt's No Place and the Texas Department of Agriculture

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