Instructions: 1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in 1-inch lengths. Shell peas.

2. Leave the cooked rice still in its pot and stir in the vegetables, salt and pepper. Then cook, covered, 5 minutes more over medium heat.

3. Reduce heat to low and cook, covered, another 30 minutes. (If necessary, add a small amount of stock to keep the mixture moist.) Then serve.

VARIATION: For the vegetables, substitute asparagus, Chinese cabbage, Chinese white turnips and spinach.

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