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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this recipe off the back of some box a while back. I don't remember trying it. Times are estimated. Ingredients:
2 cups rice |
9 green onions, chopped |
1 1/2 teaspoons paprika |
1/2 teaspoon cumin |
1/4 cup olive oil |
2 (14 1/2 ounce) cans chicken broth |
1 package frozen peas, thawed and drained |
1 green bell pepper, cut into 1/4 inch strips |
1 red bell pepper, cut into 1/4 inch strips |
1 (3 1/2 ounce) package sliced pepperoni |
1/2 cup chopped fresh parsley |
Directions:
1. In a 3 quart saucepan, over medium heat, cook rice, green onions, paprika and cumin in oil until onion is tender.
2. Stir in broth.
3. Cook over low heat 20-30 minutes or until rice is tender and all liquid is absorbed.
4. Combine rice mixture, peas, bell pepper, pepperoni and parsley.
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