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Colorful Rice Medley

 Colorful Rice Medley
“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.”
6 ServingsPrep: 10 min. Cook: 25 min.


  • 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


  • 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, 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 cheese. Sprinkle
  • remaining cheese over the top. Yield: 6 servings.
Nutritional Facts: 2/3 cup equals 155 calories,

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Colorful Rice Medley (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.