Peppered Brown Rice Recipe

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Ingredients:

Serving

1-3/4 cups water
1 tbsp chicken bouillon granules
2 cups uncooked instant brown rice
1/3 cup chopped onion
1/3 cup each chopped sweet red, yellow and green pepper
6 to 8 fresh mushrooms, sliced
1 celery rib, sliced
2 tbsp canola oil
1/8 tsp dried tarragon

Directions:

In a large saucepan, bring water and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 10 minutes or until the water is absorbed. Meanwhile, in a large skillet, saute the vegetables in oil until tender. Stir in the tarragon and rice; heat through. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	246.87 Kcal (1034 kJ)
Calories from fat	57.49 Kcal
		% Daily Value*
Total Fat	6.39g	10%
Cholesterol	0.13mg	0%
Sodium	254.63mg	11%
Potassium	270.8mg	6%
Total Carbs	42.36g	14%
Sugars	1.95g	8%
Dietary Fiber	3.37g	13%
Protein	4.68g	9%
Vitamin C	11.8mg	20%
Iron	1.2mg	7%
Calcium	22.1mg	2%

Amount Per 100 g
Calories	142.59 Kcal (597 kJ)
Calories from fat	33.21 Kcal
		% Daily Value*
Total Fat	3.69g	10%
Cholesterol	0.08mg	0%
Sodium	147.07mg	11%
Potassium	156.41mg	6%
Total Carbs	24.46g	14%
Sugars	1.13g	8%
Dietary Fiber	1.95g	13%
Protein	2.7g	9%
Vitamin C	6.8mg	20%
Iron	0.7mg	7%
Calcium	12.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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