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Medium Buzz Vegetable Rice

Pisqueya’s Medium Buzz Vegetable Rice

Serves 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 Adobo 
- 1/2 cup purple cabbage, chopped 
- few tbsp chopped cilantro 
- green onion, as much as you’d like

*If using thicker spears, cut into 1/2-inch pieces.

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, Adobo, and  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!



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