Parmesan Vegetable Rice
With its red tomatoes and green pepper, this healthful rice dish from Nola Nielsen in Darien, Illinois is colorful enough to serve during the holidays, she says. “But I make it whenever I want a special rice dish any time of year at all!”
SERVINGS
|
2
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 1/2 cup uncooked instant rice
- 1/2 cup chopped green pepper
- 1 garlic clove, minced
- 2 teaspoons butter
- 1 plum tomato, seeded and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 2 tablespoons shredded Parmesan cheese, divided
DIRECTIONS
Cook rice according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute green pepper and garlic in butter for 2 minutes. Stir in the tomato, salt, celery salt and pepper; cook 2 minutes longer.
Add the rice and 1 tablespoon Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese. Yield: 2 servings.