Servings: 8 | Preparation Time: N/A | Cooking Time: N/A
Ingredients
1 tbsp olive oil
1 cup diced onion
1 tbsp minced garlic
½ cup chopped celery
½ cup diced carrot
5 cups rice, short-grain
6 ¼ cup sodium reduced chicken broth
1 tsp soft margarine
1 cup sliced mushrooms
½ cup diced red pepper
½ tsp ground black pepper
Directions
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Heat oil in heavy bottomed sauce pan
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Add onion and cook until light golden brown
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Add garlic, celery and carrot. Saute 3 minutes, stirring constantly
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Add rice and stir to coat with oil
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Slowly add approximately ½ cup chicken stock and stir until absorbed by rice. Continue adding ½ cup at a time until all stock is used
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Meanwhile, heat butter and lightly saute mushrooms and red peppers
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Remove from heat and serve.
Nutritional Information
N/A
Recipe Supplied by:
