Rice, Potato & Vegetable Pot

This tasty and oil-free recipe comes from Mc Dougalls’s.


    • 1 cup vegetable broth
    • 1/2 cup chopped onion
    • 1/2 cup chopped red bell pepper
    • 1/2 cup chopped celery
    • 2 large firm red potatoes, chunked and steamed
    • 1 cup cooked brown rice
    • 1 cup chopped fresh spinach
    • 1 tbsp soy sauce
    • 1/2 tsp ground cumin
    • dash tabasco sauce (optional)


Place 1/2 cup of the broth in a large pan. Add the onion, bell pepper and celery. Cook, stirring occasionally for 5 minutes. Add the potatoes and the remaining broth and cook an additional 5 minutes. Stir in the rice, spinach, soy sauce and cumin. Cook and stir until heated through and spinach has softened slightly. Season with a dash or two of Tabasco sauce, if desired.

Serves 4