Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
October 3, 2011
Springtime Rice Medley
Tasty Side Dishes
Prep time:
15 minutesCook Time:
15 minutes“Grandma liked to serve this colorful and fresh-tasting medley of vegetables and basmati rice with roasted chicken.”
Ingredients
Serves 4
- 2 cups chicken broth
- 1 cup basmati or long-grain rice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion (about 1 small)
- 1 cup frozen baby peas, thawed
- 1/4 cup matchstick-size red bell pepper strips (about 1/2 small)
- 2 tablespoon grated lemon zest
Directions
1
Combine the broth, rice, salt and black pepper in a medium saucepan. Bring to a simmer. Reduce heat. Cover and cook until the rice is tender and the broth is absorbed, about 15 minutes.
2
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, 2 to o3 minutes. Remove from heat. Stir in the peas and bell pepper.
3
Stir the vegetables and 1 tablespoon lemon zest into the rice. Transfer to a serving dish. Garnish with remaining lemon zest and serve immediately.
Variations(0)
Reviews(0)
grandma's Secret tip
grandma's Secret tip
In the summer, Grandma would vary the recipe by using 1/2 cup shredded carrot and 1/2 cup shredded zucchini instead of the peas and bell pepper strips.
Serving Suggestion
Serving Suggestion
This light side dish is a nice accompaniment for baked, broiled or grilled fish fillets or chicken breast halves.
You May Also Like...
Great American Home Baking
Introducing Great American Home Baking, an amazing collection of easy-to-follow recipes, tricks and techniques that will make you the best baker on the block!
