Recipe: Colorful Rice Medley
I started making this as an alternative to the high-sodium storebought version. It makes a nice accompaniment to fish or chicken.
Ingredients
1/4 cup chopped onion
1 tablespoon butter
3/4 cup uncooked long grain rice
1 small red bell pepper, finely chopped
2 cans chicken or vegetable broth
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 cup frozen peas
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
Directions
In a large saucepan, saute onion in butter for 1 minute. Add rice and red bell pepper; cook and stir for 3-4 minutes or until rice is lightly browned.
Stir in the broth, thyme and black pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in peas; cover and simmer 3-5 minutes longer or until rice is tender and peas are heated through. Stir in 1/4 cup cheese. Sprinkle remaining cheese over the top.
Ingredients
1/4 cup chopped onion
1 tablespoon butter
3/4 cup uncooked long grain rice
1 small red bell pepper, finely chopped
2 cans chicken or vegetable broth
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 cup frozen peas
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
Directions
In a large saucepan, saute onion in butter for 1 minute. Add rice and red bell pepper; cook and stir for 3-4 minutes or until rice is lightly browned.
Stir in the broth, thyme and black pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in peas; cover and simmer 3-5 minutes longer or until rice is tender and peas are heated through. Stir in 1/4 cup cheese. Sprinkle remaining cheese over the top.