Parmesan Vegetable Rice Recipe

5 4
Parmesan Vegetable Rice Recipe
Parmesan Vegetable Rice Recipe photo by Taste of Home
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Parmesan Vegetable Rice Recipe

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5 4
Publisher Photo
With its red tomatoes and green pepper, this healthful rice dish from Nola Nielsen in Darien, Illinois is colorful enough to serve during the holidays, she says. “But I make it whenever I want a special rice dish any time of year at all!”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup uncooked instant rice
  • 1/2 cup chopped green pepper
  • 2 teaspoons butter
  • 1 garlic clove, minced
  • 1 plum tomato, seeded and chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese, divided

Directions

Cook rice according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute green pepper in butter for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomato, salt, celery salt and pepper and cook 2 minutes.
Add the rice and 1 tablespoon cheese; heat through. Sprinkle with remaining cheese. Yield: 2 servings.
Originally published as Parmesan Vegetable Rice in Light & Tasty August/September 2007, p57

Nutritional Facts

1/2 cup: 164 calories, 5g fat (3g saturated fat), 14mg cholesterol, 609mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 1/2 cup uncooked instant rice
  • 1/2 cup chopped green pepper
  • 2 teaspoons butter
  • 1 garlic clove, minced
  • 1 plum tomato, seeded and chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese, divided
  1. Cook rice according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute green pepper in butter for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomato, salt, celery salt and pepper and cook 2 minutes.
  2. Add the rice and 1 tablespoon cheese; heat through. Sprinkle with remaining cheese. Yield: 2 servings.
Originally published as Parmesan Vegetable Rice in Light & Tasty August/September 2007, p57

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