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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Adding colorful vegetables to rice is a simple way to dress it up. This is a versatile side dish for many entrees. -Cheryl Ivers, Orangeburg, South Carolina Ingredients:
1 cup chicken broth |
1/2 cup uncooked long grain rice |
1/4 cup chopped sweet red pepper |
1 green onion, chopped |
1 tablespoon olive oil |
1/2 cup frozen corn, thawed |
1 tablespoon grated parmesan cheese |
Directions:
1. In a large saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 1- minutes.
2. Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese. Yield: 2 servings.
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