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Colorful Rice Medley Recipe
Colorful Rice Medley Recipe photo by Taste of Home

Colorful Rice Medley Recipe

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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.”
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Stir in the broth, wine, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. 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. Yield: 6 servings.
Originally published as Colorful Rice Medley in Light & Tasty December/January 2008, p19

Nutritional 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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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