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Colorful Rice Medley Recipe

Photo by: Taste of Home

“I found this recipe while searching for something with peas that was different from what I usually serve guests," says Dorothy Pritchett of Wills Point, Texas. "It's colorful, tasty and could go with a variety of entrees.”

This recipe is:

Healthy

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6 Servings
Prep: 10 min. Cook: 25 min.

Ingredients

1/4 cup chopped onion
1 tablespoon butter
3/4 cup uncooked long grain rice
1 small sweet red pepper, finely chopped
1-1/2 cups reduced-sodium chicken broth or vegetable broth
1/4 cup white wine or additional reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup frozen peas
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided

Directions

In a large saucepan coated with cooking spray, saute onion in butter for 1 minute. Add rice and red pepper; cook and stir for 3-4 minutes or until rice is lightly browned.
Stir in the broth, wine or additional broth, thyme and 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 Parmesan cheese. Sprinkle remaining Parmesan cheese over the top. Yield: 6 servings.

Nutrition Facts: 2/3 cup equals 155 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 281 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Colorful Rice Medley published in Light & Tasty December/January 2008, p19

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