Colorful Rice Medley Recipe
Colorful Rice Medley Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

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. Yield: 6 servings.
Originally published as Colorful Rice Medley in Light & Tasty December/January 2008, p19

Nutritional 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.

  • 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
  1. 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.
  2. Stir in the broth, wine, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. 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. Yield: 6 servings.
Originally published as Colorful Rice Medley in Light & Tasty December/January 2008, p19

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