Confetti Rice (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 3/4 cups chicken stock |
1 tablespoon butter |
1 cup light brown rice (recommended: texmati) |
2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red |
1 lime, juiced |
Directions:
1. Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.
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