Sides | 30 Minutes or Less, Entertaining | Pasta & Grains
SERVES 8 - START TO FINISH: 25 minutes
2 cups long-grain rice
2 tablespoons vegetable oil
1/2 cup shredded carrots
1/2 cup finely chopped mixed bell peppers
1/2 cup finely chopped celery
1/2 cup frozen green peas
1/4 teaspoon ground black pepper
4 cups chicken stock or broth
Salt and pepper, to taste
Heat oil over medium heat in a 2-quart or larger saucepan. Add rice and cook until it has absorbed oil, but do not brown the rice. Stir frequently. Add all vegetables, pepper and stock. Bring mixture to a boil. Stir well, reduce heat to low and cover pan.
Simmer 20 minutes, or until rice is tender and all liquid has been absorbed. Fluff rice and serve.
Approximate Values Per Serving: 233 calories (17% from fat), 4 g fat (1 g saturated), .5 mg cholesterol, 5 g protein, 43 g carbohydrates, 1.5 g dietary fiber, 364 mg sodium
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Just wanted to say thanks for the great recipe for the leek and potato soup that was published in the San Diego Tribune.
I just made it, tastes great, REAL easy. My wife tried it (she hates cold soup), she likes it, win-win all around!
Keep those great recipes coming!!
San Diego, CA
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