Fennel-Flavored Carrots and Corn Over Rice from Monday-to-Friday Cookbook by Michele Urvater
Sometimes we eat only this for dinner, other times along with a side dish of Porcini-Flavored Lentils or with Glazed Veal Chops.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1 cup chicken broth or water
- 1 cup spaghetti sauce, homemade or prepared
- 1 cup long-grain white rice
- 1 bell pepper, green or red
- 2 tablespoons vegetable oil
- 1 onion
- ¼ bulb fresh fennel
- ¼ cup water
- Salt
- 4 carrots
- 1 package (10 ounces) frozen corn kernels, thawed
- freshly ground black pepper
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