| 7 | 40 | 638 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 4 |
| 2 cup | Lima beans, canned |
| 2 cup | Frozen yellow corn kernels |
| 2 cup | Cherry Tomatoes |
| 2 | Avocado |
| 4 | Green onion |
| 1 cup | Red onion (diced) |
| 1 cup | Salsa, ready-to-serve |
| 8 serving(s) | YELLOW RICE |
| 2 cup | Jasmine rice, dry (dry) |
| 4 cup | Vegetable stock/broth, low sodium |
| 3 tbsp | Nutritional yeast |
| 1 tbsp | Salt |
| 2 tsp | Garlic powder |
| 1 1/2 tsp | Turmeric, powder |
| 1 tsp | Onion powder |
| 1 tsp | Sage, ground |
| 1 tsp | Thyme, dried |
| 1 sprig | Rosemary, fresh (sprig of fresh rosemary chopped small (or 1 tsp. dried rosemary)) |
1. Prepare Yellow Rice according to the recipe.
2. Wash fresh veggies.
3. Warn corn and lima beans separately or in a small saucepan with minimal water.
4. Use a sharp knife to dice the red onion into small pieces, slice cherry tomatoes in half, and dice avocado into small chunks.
5. Cut green onions into small pieces with kitchen scissors.
6. Add 1 cup of rice to the center of each serving bowl. Arrange ingredients around the rice in a bowl.
7. Taste the rainbow of fresh plants! Enjoy!
1. Rinse rice until water comes out clear to remove excess starch.
2. Add rinsed rice to a large pan with a tight-fitting lid and add vegetable broth and spices.
3. Bring to a boil.
4. When water is boiling, reduce heat and leave covered, stirring occasionally.
5. Turn the heat off when the rice is almost cooked and almost all the water is absorbed.
6. Leave rice covered for another 10–15 minutes to allow it to steam the rest of the way to perfection.
7. Fluff rice with a large fork before serving.
| Grain | 1.0 |
| Meat Alternative | 0.7 |
| Vegetables | 3.8 |
