Yield: 1 servings
Measure | Ingredient |
---|---|
1 small | Green pepper; cut in strips |
1 small | Red pepper; cut in strips |
¼ cup | Pine nuts or slivered almonds |
1 \N | Clove garlic; minced |
1 tablespoon | Butter or margarine; melted |
3 cups | Cooked rice; (cooked in chicken |
\N \N | ; broth) |
2 tablespoons | Snipped fresh parsley |
Cook peppers, pine nuts or almonds, and garlic in butter in large skillet over medium-high heat until pepper strips are crisp-tender and nuts are lightly browned. Add rice and parsley; stir until thoroughly heated. Makes 4 servings.
(Copyright 1993 by U.S.A. Rice Council.) Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.