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Risotto-Style Peppered Rice


Risotto-Style Peppered Rice

Risotto-Style Peppered Rice

Yield

Makes 4 to 6 servings

Ingredients

1 cup uncooked converted long-grain rice
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 cup chopped onions
1/2 teaspoon ground turmeric
1/8 teaspoon ground red pepper (optional)
1 can (about 14 ounces) fat-free chicken broth
4 ounces Monterey Jack cheese with jalapeño peppers, cubed
1/2 cup milk
1/4 cup (1/2 stick) butter, cubed
1 teaspoon salt

Preparation

  1. Place rice, bell peppers, onions, turmeric and red pepper, if desired, in slow cooker. Stir in broth. Cover; cook on LOW 4 to 5 hours.
  2. Stir in cheese, milk, butter and salt; fluff rice with fork. Cover; cook on LOW 5 minutes or until cheese melts.

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