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Zippy Skillet Rice Recipe

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Tomatoes, pimientos and green pepper add festive color to this zippy rice side dish. It complements just about any meat but is particularly good with chicken. To turn the recipe into a main dish for a light supper, just add 3/4 pound of browned ground beef. -Dorothy Bateman, Carver, Massachusetts

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Zippy Skillet Rice Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4-6 Servings

15 20 35

Ingredients

1 cup uncooked long grain rice
2 tablespoons butter
1/2 cup chopped green pepper
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup diced pimientos
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/2 cup shredded cheddar cheese

Directions

In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add the green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add the tomatoes, pimientos, chili powder, salt, pepper and turmeric. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 209 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 585 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Zippy Skillet Rice in Taste of Home June/July 1998, p31

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