Red Rice
Yield
6 servingsPrep
20 minCook
25 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
|
|
| 1 | each |
jalapeño pepper
|
*
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 | cup |
rice
regular, uncooked |
|
| 2 | cups |
chicken broth
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
|
|
| 1 | each |
jalapeño pepper
|
*
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
margarine
or butter |
|
| 237 | ml |
rice
regular, uncooked |
|
| 473 | ml |
chicken broth
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
Directions
Roast red and jalapeno peppers; peel and seed Place the bell pepper and chiles in a food process or in a blender container; cover and process until smooth. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the bell pepper mixture. Heat to boiling, stirring once or twice; reduce the heat. Cover and simmer for 16 minutes. (DO NOT lift the cover or stir!) Remove from the heat; stir in the bell pepper mixture. Cover and let steam for about 10 minutes and then serve.
