Rainbow Rice

by Faz Koriya
(Harare Zimbabwe)

1 cup freshly diced vegetables. I usually use, green beans, carrots, butternut, corn,
and vary it with zucchini, peas, brinjals.
all vegetables are diced
half diced onion
1 diced tomato
quarter piece diced red pepper - optional

Fry onion and a little garlic until golden.
Add diced tomato and carrots, simmer for 5 minutes.
Add rest of vegetables. Add a little salt, freshly ground black pepper - only a little. and 1 level tsp paprika - gives it a great colour and flavour !!

Mix well and simmer for 10 mins. or until all vegetables are cooked- sometimes brinjals need longer time. Add a little boiled water if it sticks.

Boil 1 cup rice or pasta and drain.

Toss rice or pasta into vegetables, and mix well.
Heat through and serve.

There won't be any scraps left on the plate !!!

I serve this as a cooked lunch at my preschool and I never have problems.

I use this as a basic recipe, and vary it with mince meat, chicken sausages, added to onion when cooking.


Faz