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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a very good low-fat recipe. Diced sweet red, green and yellow peppers and fresh parsley add bright color to the simple rice dish. Ingredients:
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1 cup long grain rice, uncooked |
1/4 cup water |
1/4 teaspoon salt |
1/4 teaspoon oregano, dried |
1/8 teaspoon pepper, fresh, ground |
1/2 cup sweet red pepper, diced |
1/2 cup green pepper, diced |
1/2 cup yellow pepper, diced |
2 tablespoons fresh parsley, minced |
Directions:
1. In a large saucepan, combine the first six ingredients. Bring to a boil.
2. Stir in sweet peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
3. Remove from the heat.
4. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.
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