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Christian Vegetarian Association Presents:
Take Heart!

Italian Style Rice: a quick side or main dish


2 cups Brown Rice, uncooked

1 28-oz. can Tomatoes, whole

1 cup Corn, sweet, fresh or frozen

1/2 cup Green Bell Peppers, fresh or frozen

1 Onion, medium size

1 tbsp. Garlic, crushed

1 tbsp. Oregano, dry

Hot Red Pepper Sauce, to taste


- Normally, when cooking rice we use 2 cups of water for every cup of rice. In this recipe, we have to account for the water content of the tomatoes and vegetables. Therefore, we suggest that you begin by bringing to a boil 2 cups of water in a covered glass pot on the stove top.

- While the water is heating, wash, peel and dice the onion, and add to the water. Peel and crush the garlic and add to the water. Add the corn and diced green peppers.

- Open the can of tomatoes, and pour the liquid into the pot. Cut the tomatoes into bite size pieces and add to the pot.

- Add the oregano and hot red pepper sauce.

- When the contents come to a boil, add the brown rice and simmer until all the liquid is absorbed. Check the texture of the rice. If the rice isn't tender, add a little more water and continue cooking until the additional water is absorbed, repeating as necessary until the rice is tender. (For future reference, we suggest keeping track of the amount of additional water you use.)

- Serve and enjoy! We serve Italian rice as a main dish with a large salad of fresh mixed greens and veggies.

Your question and comments are welcome

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