Vegetarian Skillet Rice And Corn Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring tender rice, sweet corn, and a medley of fresh vegetables simmered in a savory thyme-infused sauce.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 80 g Knorr Vegetables Stock Cubes
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 200 g Sweet Corn Peeled
• 16 g Orika Oregano
• 500 G Kinwaaquinoa
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. 2. Add 1 diced onion and 1/2 teaspoon of dried oregano to the skillet. Cook for 3-4 minutes until the onion is softened.
3. 3. Stir in 1/2 cup of vegetable broth and bring to a boil. Reduce the heat and simmer uncovered for about 7 minutes, or until most of the liquid has evaporated.
4. 4. Add 1 diced tomato to the skillet. Reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
5. 5. Uncover the skillet and cook for an additional 5 minutes to thicken the mixture.
6. 6. Stir in 1 cup of cooked quinoa and 1 cup of whole kernel sweet corn. Cook for 3-4 minutes until heated through.
7. 7. Garnish with sliced green onions, if desired, and serve warm.