CHEESY VEGETABLE RICE


Ingredients:

1 tbsp + 1 tsp MAGNOLIA GOLD BUTTER SALTED
75 grams Baguio beans, boiled and chopped
1 (100 g) pc carrot, boiled and chopped
82 grams canned corn kernels, drained
1/8 tsp iodized fine salt
1 (50 g) pc onion, chopped
4 cloves garlic, chopped
2 cups cooked rice
1 (235 g) pack MAGNOLIA CHEEZEE SQUEEZE CHEDDAR

Procedure:

  1. Melt 1 tsp butter in a pan or wok and saute Baguio beans, carrot and corn for 1-2 minutes. Season with salt. Set aside.
  2. In the same pan, melt 1 tbsp butter and saute onion and garlic until tender. Add rice and cheese spread. Mix well.
  3. Stir in mixed veggies. Serve hot.

Makes 3 servings. 

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