Vegetable Rice Pilaf
Recipe from
Swanson Broth & Stock
Green and red bell pepper pieces are sauteed with garlic, basil and rice; and then simmered gently in chicken broth. Colorful mixed vegetables are stirred in to finish this fragrant and attractive dish.
Servings:
4
Prep Time:
10 mins
Total Time:
35 mins
Ingredients
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Vegetable cooking spraysee savings
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1/4 cupchopped green or red peppersee savings
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2 clovesgarlic, mincedsee savings
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1/2 tsp.dried basil leaves, crushedsee savings
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1/8 tsp.ground black peppersee savings
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1 cupuncooked regular long-grain white ricesee savings
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1 3/4 cupsSwanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)see savings
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3/4 cupfrozen mixed vegetablessee savings
Directions
1.
Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the green pepper, garlic, basil, black pepper and rice and cook and stir until the rice is lightly browned and the green pepper is tender-crisp.
2.
Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
3.
Stir in the vegetables. Cover and cook for 10 minutes or until the rice and vegetables are tender.
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Food Blogs We Love
Beyond Tricks and Treats
flakes. Toothsome wild rice makes it a stellar sort of pilaf, but it can also be anmorning! Halloween Rice 2 Cups Uncooked WildRoughly Chopped 1/2 Cup Vegetable Stock 1 Teaspoon Appleis simply cooking the rice, so it's best to read more...
flakes. Toothsome wild rice makes it a stellar sort of pilaf, but it can also be anmorning! Halloween Rice 2 Cups Uncooked WildRoughly Chopped 1/2 Cup Vegetable Stock 1 Teaspoon Appleis simply cooking the rice, so it's best to read more...
Hop Into the New Year
medium heat. Pour the vegetable stock into a separate saucepanthe edges. Add in the rice last, stirring well to coat with the oil and vegetable liquid, for about 2mostly absorbed into the rice, add in 1 cup of the hotremember, this is not a pilaf where you want dry read more...
medium heat. Pour the vegetable stock into a separate saucepanthe edges. Add in the rice last, stirring well to coat with the oil and vegetable liquid, for about 2mostly absorbed into the rice, add in 1 cup of the hotremember, this is not a pilaf where you want dry read more...
Aloo Gobi
out the salt and spices. I like to serve this with some pulao which is essentially an Indian pilaf, but it's also fantastic with some plain basmati rice or naan. All text and photos © 2012 [ No Recipes ] | read more...
out the salt and spices. I like to serve this with some pulao which is essentially an Indian pilaf, but it's also fantastic with some plain basmati rice or naan. All text and photos © 2012 [ No Recipes ] | read more...
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