Yield: 1 servings
|½ cup||Red onion|
|⅓ cup||Red bell pepper|
|2 cups||Chicken broth|
|Salt & black pepper|
Saute onion & celery in butter until soft. Add rice to pan. Stir to coat with butter. Add bell pepper. Stir. Mix in broth. Bring to boil. Cover.
Reduce heat. Simmer until liquid is absorbed for about 15 minutes. Before serving stir in parsley, salt & pepper.
Approximately 6-20 minutes.
Per serving: 998 Calories; 29g Fat (27% calories from fat); 17g Protein; 161g Carbohydrate; 66mg Cholesterol; 3405mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2020 Converted by MM_Buster v2.0l.