Colorful Rice Medley
Light & Tasty
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“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.”
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Other stovetop
TIME: 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.