Instructions: Saute rice in oil, until rice has absorbed the oil but has not changed color. Add vegetable, salt and pepper, and 4 cups of stock. Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about twenty minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.