Spicy Rice

Another vegan recipe!

I tried something new tonight that I thought I would share.  This dish is super easy to make, is low fat, low sodium and full of protein, calcium and other vitamins.  Oh, and it is delicious!

Spicy Rice

1 cup basmatti rice
1.75 cups of low sodium vegetable boullion OR 1.75 cups water and a low sodium boullion cup
Franks Red Hot Sauce
Siracha (rooster) sauce
12 baby carrots (diced)
0.5 cup frozen corn
1 small yellow onion (diced)
1 tsp garlic powder
1 tsp Thai seasoning
0.25 cup pumpkin seeds
Olive oil

In a rice cooker (or on the stove top) add rice, stock (or water/boullion cube), about 10 shakes of Franks, and about a tsp of Siracha sauce (do this to taste).  Cook until tender.

In a sauce pan, sautee carrots, onion and corn in olive oil.  Add in garlic powder and Thai seasoning.  I use this one from Epicure (my sister sells it if you need a hook up!)


Add in pumpkin seeds when veggies are almost soft.  Pumpkin seeds are SOOOOO good for you and replace the need for meat in this dish.


Continue cooking over a low heat until veggies are all tender.  Add in cooked rice mixture and allow to marry for 5-10 minutes over low heat.  Enjoy!

I served this with wilted spinach and it was a great meal.



Enjoy!