Name: Curry Brown Rice Bake with Vegetables
Prep time: 15 s
Cook time: 30 s
Total time: 45 s
Yield: 24
Ingredients: 3 1/4 cups water; 4 1/2 cups uncooked instant brown rice; 1 bag (16 ounces) frozen broccolicauliflower and carrot medleythawed; 1 tablespoon butter or margarine; 1 small onionchopped; 2 tablespoons all-purpose flour; 2 tablespoons granulated sugar; 2 1/2 teaspoons yellow curry powder; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 375° F. Grease 13 x 9-inch baking dish.

Step 2

Bring water to a boil in a large saucepan. Add rice; return water to a boil. Reduce heat to low; cover. Cook for 5 minutes. Remove from heat and fluff with fork. Add vegetables to rice; stir well. Spoon mixture into prepared dish.

Step 3

Melt butter in medium, nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until soft. Add flour, sugar, curry powder, salt and pepper. Cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk; bring mixture to a boil. Reduce heat to medium. Cook, stirring constantly, for 1 to 2 minutes or until sauce is slightly thickened. Pour sauce over rice mixture; gently stir well to combine. Cover tightly with foil.