Spanish Rice and Vegetables

 

2

large onions, chopped (2 cups)

5

cloves garlic, finely chopped

1

cup uncooked basmati or regular long-grain rice

1

can (14 ounces) quartered artichoke hearts, drained

2

cups dry white wine or fat-free vegetable broth

1/2

teaspoon salt

1

bag (1 pound) cauliflower, carrots and snow pea pods (or other combination),

thawed

1

cup frozen sliced bell peppers (from 16-ounce bag)

• 1 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onions and garlic in skillet about 5 minutes, stirring occasionally, until onions are tender.
• 2 Stir in rice and artichoke hearts. Cook 3 minutes, stirring occasionally. Stir in wine and salt. Heat to boiling; reduce heat. Cover and simmer about 10 minutes. Stir in vegetables. Cover and cook about 5 minutes or until liquid is absorbed.