"This dish goes together quickly," reports Dorothy Collins of Winnsboro, Texas. "It's a good way to use up bits of frozen peppers."
Total TimePrep/Total Time: 15 min.
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 tablespoons butter
- 1/4 teaspoon salt
- 3 cups hot cooked rice
- In a large skillet, saute peppers in butter for 8-10 minutes or until tender; stirring occasionally. Sprinkle with salt; toss with rice.
Nutrition Facts3/4 cup: 110 calories, 3g fat (2g saturated fat), 8mg cholesterol, 104mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 2g protein.
Originally published as Calico Rice in Taste of Home August/September 1996