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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1/2 cup diced green pepper |
1/2 cup diced onion |
1/2 cup diced red pepper |
1 dash crushed red pepper flakes |
4 medium red potatoes, cubed |
1/4 cup low sodium chicken broth |
1 teaspoon reduced-sodium worcestershire sauce |
Directions:
1. Heat oil in a skillet; sauté the onion, peppers, and potatoes over medium heat for 4 minutes.
2. Combine broth and Worcestershire; pour over vegetables.
3. Cover and cook 10 minutes until potatoes are tender, stirring occasionally.
4. Uncover and cook until liquid is absorbed, about 3 minutes.
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