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Vegetable-Rice Skillet

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Vegetable-Rice Skillet
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Looking for a meatless dinner? Then check out this skillet made rice and vegetables recipe - ready in 15 minutes.
Updated Dec 1, 2010

Ingredients

  • 1 can (14 oz) vegetable broth
  • 1 tablespoon butter or margarine
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower
  • 1 package (6.2 oz) fast-cooking long-grain and wild rice mix
  • 3/4 cup shredded reduced-fat Cheddar cheese (3 oz)

Steps

  • 1
    In 10-inch skillet, heat broth and butter to boiling. Stir in vegetables, rice and contents of seasoning packet. Heat to boiling; reduce heat.
  • 2
    Cover and simmer 5 to 6 minutes or until vegetables and rice are tender. Sprinkle with cheese.

Nutrition

150 Calories, 4 1/2g Total Fat, 9g Protein, 19g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
670mg
28%
Potassium
220mg
6%
Total Carbohydrate
19g
6%
Dietary Fiber
4g
14%
Sugars
3g
Protein
9g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
30%
30%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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