Medium Buzz Vegetable Rice
MEDIUM BUZZ VEGETABLE RICE
Serve: 4
INGREDIENTS
For the rice:
- drizzle of olive oil
- 1/2 cup basmati rice, rinsed
- 1 cup veg stock, reduced sodium
- 1/2 tbsp Pisqueya Adobo
For the rest:
- 1 bunch (about 2 cups) thin asparagus*, trimmed and cut into 1-inch pieces
- 1/2 cup peas, fresh or frozen
- 1/2 cup grated carrot
- 1/2 tbsp Medium Buzz Hot Sauce, or more/less to taste
- 1/2 tbsp Pisqueya Adobo
- 1/2 cup purple cabbage, chopped
- few tbsp chopped cilantro
- green onion, as much as you’d like
METHOD
1- In a saucepan, bring rice to a boil, cover, and simmer for 15 minutes. Fluff it up with a fork and set aside.
2- In a sauté pan under medium heat, drizzle olive oil, add in your asparagus, Pisqueya Adobo, and Pisqueya Medium Buzz Hot Sauce. Sauté til tender, about 2-4 minutes. Stir in your peas for about a minute til thawed, add in the grated carrot, then toss in that rice. After about a minute you can turn off the heat and add in everything else! Simple.
¡Buen Provecho!
MEDIUM BUZZ VEGETABLE RICE
Serve: 4
INGREDIENTS
For the rice:
- drizzle of olive oil
- 1/2 cup basmati rice, rinsed
- 1 cup veg stock, reduced sodium
- 1/2 tbsp Pisqueya Adobo
For the rest:
- 1 bunch (about 2 cups) thin asparagus*, trimmed and cut into 1-inch pieces
- 1/2 cup peas, fresh or frozen
- 1/2 cup grated carrot
- 1/2 tbsp Pisqueya Medium Buzz Hot Sauce, or more/less to taste
- 1/2 tbsp Pisqueya Adobo
- 1/2 cup purple cabbage, chopped
- few tbsp chopped cilantro
- green onion, as much as you’d like
METHOD
1- In a saucepan, bring rice to a boil, cover, and simmer for 15 minutes. Fluff it up with a fork and set aside.
2- In a sauté pan under medium heat, drizzle olive oil, add in your asparagus, Pisqueya Adobo, and Pisqueya Medium Buzz Hot Sauce. Sauté til tender, about 2-4 minutes. Stir in your peas for about a minute til thawed, add in the grated carrot, then toss in that rice. After about a minute you can turn off the heat and add in everything else! Simple.
¡Buen Provecho!