Creamy Veggies and Rice!

Alternate option: if you're craving meat, you can make this with chicken. All you need to do is season you chicken breasts with salt and pepper, cook in Tuscan EVOO on medium high until browned on the outside (2 minutes per side or so). Transfer to a baking dish and cook at 200 degrees until done (15-20 minutes). Meanwhile, cook your veggies and rice.

Ingredients:

• Salt and pepper
• 2 tbsp EVOO
• 2 scallions, diced
• 8 ounces mushrooms, quartered
• Optional: 1 plum tomato, chopped
• 1.5 low sodium vegetable broth (organic and low sodium)
• 3/4 cup heavy cream
• 2 cups green beans or snap peas (your preference)
• Rice

What to do:

1. Heat your EVOO in a medium skillet over medium high and add your scallions and mushrooms. Cook, stirring occasionally until mushrooms are browned, about 4 minutes. Pour in the veggie broth and bring to a boil, scraping  up any browned bits. Cook until the liquid is reduced by half, about 3 minutes. 
2. Add the cream and boil until the sauce thickens slightly, 3-4 minutes. Stir in the green beans and tomato (optional), season with salt and pepper. Service on top of rice and/or chicken.