Pepper Rice

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 2 1/2 cups vegetable stock
  • 2 1/2 cups water
  • 1/4 teaspoon each of salt and pepper
  • 1 1/3 cup basmati rice
  • 1 sweet red pepper diced
  • 2 tablespoons minced fresh parsley

Method

In saucepan, bring vegetable stock, salt and pepper to boil. Add rice and red pepper. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes.

Add fresh parsley; fluff with fork.

Nutritional facts <b>Per serving:</b> about

  • Sodium 541 mg
  • Protein 5 g
  • Calories 244.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 52 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 85.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pepper Rice

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