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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Emily Hockett, of Federal Way, Washington says, âI prefer this side dish to traditional recipes because itâs vegetarian and lower in fat. While youâre preparing the rest of your meal, it simmers on the stove, allowing the flavors to blend beautifully.â Ingredients:
1 cup uncooked brown rice |
1 large onion, chopped |
1 medium green pepper, chopped |
2 tablespoons butter |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained |
1/4 teaspoon salt |
Directions:
1. Cook brown rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in butter until tender. Stir in tomatoes and salt. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 5-10 minutes or until slightly thickened. Stir in cooked rice; heat through. Yield: 6 servings.
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