My family has enjoyed this delicious rice dish for many years. With chopped red and green peppers, it's both fresh-tasting and festive-looking. It's the perfect light side dish for a big holiday meal.
INGREDIENTS
* 1/2 cup finely chopped onion * 3 celery ribs, finely chopped * 1/2 medium sweet red pepper, chopped * 1/2 medium green pepper, chopped * 1 tablespoon butter * 2 cups chicken broth * 2 cups uncooked instant rice * 1/2 teaspoon salt, optional * 1/4 teaspoon pepper
SERVINGS 6 CATEGORY Low Fat METHOD Other stovetop PREP 20 min. TOTAL 20 min.
DIRECTIONS
In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside. In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, salt if desired and pepper. Cover and let stand for 6-7 minutes. Stir before serving. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: One 1/2-cup serving (prepared with margarine and low-sodium broth and without salt) equals 152 calories, 44 mg sodium, trace cholesterol, 30 gm carbohydrate, 3 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
