Publisher Photo
Publisher Photo
"This dish goes together quickly," reports Dorothy Collins of Winnsboro, Texas. "It's a good way to use up bits of frozen peppers."
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 3 cups hot cooked rice

Directions

In a large skillet, saute peppers in butter for 8-10 minutes or until tender; stirring occasionally. Sprinkle with salt; toss with rice. Yield: 6-8 servings.
Originally published as Calico Rice in Taste of Home August/September 1996, p45

Nutritional Facts

3/4 cup: 110 calories, 3g fat (2g saturated fat), 8mg cholesterol, 104mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 3 cups hot cooked rice
  1. In a large skillet, saute peppers in butter for 8-10 minutes or until tender; stirring occasionally. Sprinkle with salt; toss with rice. Yield: 6-8 servings.
Originally published as Calico Rice in Taste of Home August/September 1996, p45

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