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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very good low-fat recipe. Diced sweet red and green pepper-along with green peas and fresh parsley-add bright color to the simple rice dish. -Dorothy Bayes of Sardis, Ohio Ingredients:
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 cup uncooked long grain rice |
1/4 cup water |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon pepper |
1/2 cup diced sweet red pepper |
1/2 cup diced green pepper |
1/2 cup frozen green peas, thawed |
2 tablespoons minced fresh parsley |
Directions:
1. In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley. Yield: 6 servings.
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