Risotto-Style Peppered Rice the Editors of Publications International, Ltd.
Risotto-Style Peppered Rice
Makes 4 to 6 servings
|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|
|1/4||cup (1/2 stick) butter, cubed|
- 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.
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