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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have used this recipe with all kinds of add-ins and changed it to suit my mood! Ingredients:
2 cups organic low sodium chicken broth or 2 cups low sodium vegetable broth |
1 cup long grain rice |
2 teaspoons olive oil |
1 onion, thinly sliced |
1 garlic clove, minced |
1 green bell pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
1/2 lb mushroom, sliced |
2 cups canned crushed tomatoes |
1/4 cup green olives, sliced |
1/2 teaspoon basil, chopped basil (optional) or 2 teaspoons chopped fresh basil (optional) |
1/2 teaspoon dried parsley (optional) or 2 teaspoons chopped fresh parsley (optional) |
1/8 teaspoon salt (optional) |
1/4 teaspoon pepper |
Directions:
1. Bring stock to boil in a saucepan over high heat.
2. Stir in rice and return to a boil.
3. Immediately reduce heat to low.
4. Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
5. Heat oil in a heavy nonstick skillet over medium heat.
6. Sauté onions and garlic 5-7 minutes, or until onions are softened.
7. Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
8. Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
9. Add cooked rice to vegetable mixture.
10. Cook until heated throughout.
11. Serve with chicken, fish or pork or serve with another vegetable and a nice salad.
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