Peppery Rice
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown rice
|
|
| 4 | cups |
chicken broth
|
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
sweet red bell peppers
chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown rice
|
|
| 946 | ml |
chicken broth
|
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
sweet red bell peppers
chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
white pepper
|
|
Directions
Place rice and chicken broth in a 3 quart saucepan.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Add remaining ingredients and simmer another 20 minutes.
