My family especially enjoys this lovely, slightly sweet side dish. It looks so pretty with the harvest colors of chopped green and red peppers and orange slices tucked in with the rice.
-Zita Wilensky, North Miami, Florida
1 can (11 ounces) mandarin oranges, drained and coarsely chopped
In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.