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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This tasty, colorful side dish is a lovely complement to many entrees. The peppers and rice make a nice texture, with a sprinkling of parsley for a gourmet touch. Betty Nickeles, Tampa, Florida Ingredients:
1/2 cup uncooked long grain rice |
1 garlic clove, minced |
1 tablespoon butter |
1 cup chicken or vegetable broth |
1/4 cup chopped sweet red pepper |
1/4 cup chopped green pepper |
1/2 teaspoon dried oregano |
1/8 teaspoon salt |
pinch pepper |
minced fresh parsley |
Directions:
1. In a small skillet or saucepan, saute the rice and garlic in butter until rice is browned. Add broth; bring to a boil. Reduce heat; add the peppers, oregano, salt and pepper. Cover and simmer for 15 minutes or until rice is tender. Fluff with a fork. Sprinkle with parsley. Yield: 2 servings.
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