Ingredients
- 1 cup chopped red bell pepper
- 1 cup minute rice
- 1 tbsp olive oil
- 1 cup frozen peas
- 2 cups vegetable broth
- 1 tsp italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the chopped red bell pepper and sauté for 3-4 minutes until pieces soften.
- Add 1 cup minute rice to the saucepan along with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and ½ teaspoon black pepper. Stir it with the peppers. Cook for another 1-2 minutes to lightly toast the rice.
- Pour in 2 cups vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir during this time.
- Stir in 1 cup frozen peas. Let it sit, covered, for another 3-4 minutes to warm the peas through. Fluff the rice with a fork. Serve and enjoy!
Nutrition Info
Calories: 163kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 767mg | Potassium: 194mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 62mg | Calcium: 27mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
