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East-West Breakfast

Servings: 4

Servings: 4
Ingredients
  • 1 cup vegetable broth
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery
  • 2 large red potatoes, boiled and cut into large chunks
  • 1 cup cooked rice
  • 1 cup chopped fresh spinach
  • 1 tablespoon regular or reduced sodium soy sauce
  • ½ teaspoon ground cumin
  • Dash of Tabasco sauce (optional)
Steps
  1. Put ½ cup of the broth in a large nonstick skillet along with the onion, bell pepper, and celery. Cook stirring occasionally, for 5 minutes, until vegetables soften.
  2. Add potatoes and the remaining ½ cup broth and cook for 5 minutes.
  3. Stir in the rice, spinach, soy sauce, and cumin. Cook and stir until everything is heated through and the spinach ha softened slightly.
  4. Season with a dash of Tabasco sauce if desired, serve immediately.
Notes
  • From The Starch Solution
 

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