A substantial base for a variety of dishes, this is also perfectly delicious alone simply heated in the microwave to enjoy as a side dish.
- Portion size 5 servings
Ingredients
Method
In Dutch oven, heat oil over medium heat; cook onions, stirring occasionally, until softened, about 5 minutes.
Stir in rice to coat; add stock and bring to boil. Reduce heat to medium-low; cover and cook for 15 minutes.
Stir in carrots; cook until liquid is absorbed and rice is tender, about 5 minutes. Stir in red peppers. (Make-ahead: Transfer to airtight containers; refrigerate, uncovered, until cold. Cover and freeze for up to 2 weeks; thaw in refrigerator.)
Nutritional facts <b>Per 1 cup (250 mL):</b> about
- Sodium 352 mg
- Protein 6 g
- Calories 201.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 37 g
%RDI
- Iron 5.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 58.0
- Vitamin C 48.0
