| 12 | 35 | 217 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 8 |
| 2 cup | Basmati rice, dry (or Jasmine) |
| 4 cup | Water |
| 1/2 cup | Green onion (finely chopped) |
| 1 cup | Frozen yellow corn kernels |
| 1/2 medium pepper(s) | Red bell pepper |
| 1 cup | Frozen green peas |
| 1 cup | Carrots (chopped small) |
| 1 tsp | Turmeric, powder |
| 1 cup | Cauliflower (chopped small) |
| 2 tsp | Garlic powder |
| 1/2 tsp | Black pepper |
| 3 tsp | Soy sauce, low sodium |
1. Chop bell pepper, onion, carrots, and cauliflower into small pieces.
2. Sauté veggies in a small amount of water on medium heat 5–10 minutes until tender.
3. Add rice and spices to pan. Stir for a couple minutes.
4. Add water, cover, and bring to a boil.
5. Reduce heat and leave covered stirring occasionally.
6. When rice is almost cooked and almost all the water is absorbed, turn heat off.
7. Leave rice covered for another 10–15 minutes to allow it to steam the rest of the way to perfection.
8. Fluff rice with a large fork before serving.
| Grain | 1.3 |
| Meat Alternative | 0.2 |
| Vegetables | 1.2 |
