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A well-loved Spanish dish made healthier? Now that's something worth trying. Perfect for a family get-together!
- 1 cup brown rice, cooked
- 2-3 cloves garlic, chopped
- 1 medium onion, chopped
- 2 ripe tomatoes, sliced into wedges
- 1 medium carrot, cubed
- 4 pcs baguio beans, sliced 2 inches diagonally
- 1 tbsp olive oil
- 1/4 cup green peas
- 4 pcs long young corn, sliced into quarters
- 1 medium sweet potato, cubed
- 1/4 cup cashew nuts, toasted
- 1/2 cup tomato sauce
- salt and pepper to taste
- parsley (as garnish)
- lemon wedges (as garnish)
- mushrooms (optional)
Turn on rice cooker until it heats up.
Sauté garlic and onion in olive oil. Add rice and mix in tomato sauce. Add rest of the vegetables. Cover with lid and let it cook until rice cooker goes to warm.
Once cooked, serve with parsley on top and lemon on the side.
If using mushroom, sauté with garlic and onion until it’s cooked.
- Serves 2.
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