 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Ingredients:
1/2 cup chopped red bell pepper |
6 green onions, sliced |
1 tablespoon olive oil |
1 1/2 cups uncooked long-grain white rice |
3 cups chicken broth |
1 tablespoon grated orange rind |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Sauté bell pepper and green onions in hot oil in a medium saucepan over medium-high heat 5 to 7 minutes or until tender. Stir in rice, and sauté 1 minute. Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in remaining ingredients.
2. Tip: To make ahead, cook bell pepper, green onions, and rice according to directions. Refrigerate. At serving time, reheat in a microwave-safe serving dish covered loosely with plastic wrap; stir in orange rind, salt, and pepper just before serving.
|
|