Brown Rice & Vegetables

Brown rice and vegetables recipe with Chile Crunch spicy condiment

Brown Rice and Vegetables

Serves 4


  • 1/2 broccoli head cut into florets
  • 1/2 cauliflower cut into florets
  • 6 baby peeled carrots
  • 1 zucchini diced
  • 1/2 cup corn kernels
  • 1 cup brown rice


Cook the rice according to the directions.

Steam broccoli, cauliflower, carrots, frozen or fresh corn and zucchini until just tender. Serve over cooked brown rice and top with CHILE CRUNCH for flavor and heat.

The vegetables can be tossed in a tablespoon of olive oil and roasted in a 400˚ for about 20 minutes or until tender.

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