Colorful Rice Medley

Name: Colorful Rice Medley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 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

“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.”

Ingredients

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

Directions

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.

Nutrition Facts

2/3 cup: 155 calories, 3g fat (2g saturated fat), 8mg cholesterol, 281mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Peas and Sweet Pepper in Light & Tasty December/January 2008