Vegetable Confetti Rice the Editors of Publications International, Ltd.
Makes 8 servings
|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|
- 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.
|Serving Size:||1/2 cup Vegetable Confetti Rice|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||22 %|
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