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Risotto-Style Peppered Rice
Browse the recipe Risotto-Style Peppered Rice
Risotto-Style Peppered Rice
YIELD Makes 4 to 6 servings
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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:
Slow Cooker Directions
- 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.
- Stir in cheese, milk, butter and salt; fluff rice with fork. Cover; cook on LOW 5 minutes or until cheese melts.
This recipe appears in:
Vegetarian