Tuesday, February 1, 2011

Recipe: Vegetable Confetti Rice

  • 1 tbsp vegetable oil
  • 1 cup finely chopped celery
  • 1/2 cup brown rice
  • 1/2 cup bottled roasted sweet red peppers, diced
  • 1 can (14.5 oz) fat-free reduced-sodium chicken broth
  • 10 oz Broccoli Florets, chopped into small pieces
  • 10 oz Cauliflower, chopped into small pieces

1. Heat oil in large nonstick skillet over medium heat. Add celery; cook, stirring occasionally, about 5-6 minutes or until crisp-tender. Add rice; cook and stir about 3-4 minutes or until rice is opaque. Add diced red peppers; stir to combine. Add broth. Cover; simmer about 12 minutes or until rice is just cooked through.

2. Add broccoli and cauliflower. Cover; cook about 10 minutes or until vegetables are tender. Add water, if needed, to prevent burning. Stir well before serving.

Per 1/2 cup:
Calories: 90
Carb: 14g
Fat: 2g
Protein: 4g

Note: This tastes a lot like Rice-A-Roni to me. Really super good. And just for the record, this is more vegetable than rice, but still really delicious.

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