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Vegetable Confetti Rice


Yield

Makes 8 servings

Ingredients

1 tablespoon vegetable oil
1 cup finely chopped celery
1/2 cup uncooked long-grain white rice
1/2 cup bottled roasted sweet red peppers, diced
1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth
2 packages (10 ounces each) mixed broccoli-cauliflower florets, cut into equal-size pieces

Preparation

  1. Heat oil n large nonstick skillet over medium heat. Add celery; cook and stir occasionally, about 5 to 6 minutes or until crisp-tender. Add rice; cook and stir until rice is opaque, about 3 to 4 minutes. Add diced red peppers and broth, cook and stir to combine. Cover; simmer about 12 minutes or until rice is just cooked through.
  2. Add broccoli-cauliflower florets. Cover; cook about 10 minutes or until vegetables are tender. Add water, if necessary, to prevent burning. Combine vegetables and rice before serving.

Nutritional Information

Serving Size: 1/2 cup Vegetable Confetti Rice
Sodium 103 mg
Protein 14 g
Fiber 2 g
Carbohydrate 14 g
Cholesterol 5 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 22 %
Calories 90

Dietary Exchange

Fat 1/2
Vegetable 1
Starch 1/2

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