Colorful Rosemary Rice Recipe

5 1 1
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Colorful Rosemary Rice Recipe

Read Reviews
5 1 1
Publisher Photo
Studded with veggies, this tasty rice makes a colorful and versatile side dish. Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1-1/2 cups water
  • 1/3 cup finely chopped sweet yellow pepper
  • 1/4 cup shredded carrots
  • 2 green onions, thinly sliced
  • 2 teaspoons butter
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups uncooked instant rice

Directions

In a large saucepan, combine the first eight ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 4 servings.
Originally published as Colorful Rosemary Rice in Simple & Delicious May 2010, p23

Nutritional Facts

3/4 cup: 162 calories, 2g fat (1g saturated fat), 5mg cholesterol, 171mg sodium, 32g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.

  • 1-1/2 cups water
  • 1/3 cup finely chopped sweet yellow pepper
  • 1/4 cup shredded carrots
  • 2 green onions, thinly sliced
  • 2 teaspoons butter
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups uncooked instant rice
  1. In a large saucepan, combine the first eight ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 4 servings.
Originally published as Colorful Rosemary Rice in Simple & Delicious May 2010, p23

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inlight77 User ID: 1550804 121296
Reviewed Jun. 4, 2010

"easy to make and delicious. My husband (who normally doesn't like rice) and my daughter (who is not big on cooked carrots) couldn't get enough.

To make with regular rice - cook rice; saute other ingredients and mix into cooked rice; heat through"

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