Mexi-Veggie Rice

Ingredients

1 Tbsp.	Olive oil
4 cups	Cyprus Blend, frozen
1 ½ cups	Cooked rice, warm
2 tsp.	Cumin, ground
1 tsp.	Chili powder
1 tsp.	Garlic salt
¼ cup	Sour cream
2 Tbsp.	Cilantro, chopped
1 Tbsp.	Lime juice

Directions

1. Heat oil in a non-stick pan over medium-high heat. Add vegetables and cook stirring occasionally, until crisp-tender.
2. Stir in rice, cumin, chili powder and garlic salt; keep warm.
3. Blend together sour cream, cilantro and lime juice. Serve sauce with vegetables.

Yield:4 cups ( 2 to 4 servings)