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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Vicki Zobal of Georgetown, Texas punches up the flavor and nutrition of this fast-fixing mainstay with fresh green cilantro and confetti-colored peppers. Ingredients:
1-1/2 cups uncooked instant rice |
1/4 cup chopped sweet red pepper |
1/4 cup chopped sweet yellow pepper |
2 teaspoons canola oil |
2 tablespoons minced fresh cilantro |
2 tablespoons chopped green onion |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon paprika, optional |
Directions:
1. Cook rice according to package directions. In a large skillet, saute the peppers in oil for 2-3 minutes or until tender. Add the cilantro, onion, garlic and salt. Stir in the rice and paprika if desired. Cook for 2-3 minutes or until heated through. Yield: 5 servings.
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