Gluten-Free Cheesy Vegetable Rice Skillet Recipe

About this recipe

A hearty and satisfying gluten-free dinner featuring a medley of vegetables, rice, and melted cheese. Perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 250 g Zucchini Yellow
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 200 g Green Peas (Peeled)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 Combo Knorr Classic Mix & Classic Tomato & Sweet Corn Soup Pack Of 3 Combo
• 1 pc On1Y Pop Corn Cheese Mix
• 1 kg Basmati Rice
• 1 ltr Kinley Packaged Water

Instructions

1. 1. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of diced zucchini and 1 cup of diced bell peppers. Sauté for 5 minutes until softened.
2. 2. Stir in 1 package of gluten-free onion soup mix, 1 1/2 cups of water, and 3/4 cup of quinoa. Mix well to combine.
3. 3. Add 1 cup of diced bell pepper and 1 cup of peas to the skillet. Stir, cover, and simmer on low heat for 25 minutes or until the quinoa is tender and the liquid is absorbed.
4. 4. Once the quinoa is cooked, sprinkle 1 cup of shredded sharp cheese evenly over the top. Cover the skillet and let it sit for 5 minutes until the cheese is melted.
5. 5. Serve the cheesy vegetable rice skillet warm, garnished with fresh parsley if desired.