Vegetable Confetti Rice
the Editors of Publications International, Ltd.
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
- 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.
- 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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