My family has enjoyed this delicious rice dish for many years. With chopped red and green peppers, it’s both fresh-tasting and festive-looking. It’s the perfect light side dish for a big holiday meal.
—CHERE BELL COLORADO SPRINGS, CO
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
1/2 cup finely chopped onion
3 celery ribs, finely chopped
1/2 medium sweet red pepper, chopped
1/2 medium green pepper, chopped
1 tablespoon butter
2 cups chicken broth
2 cups uncooked instant rice
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1. In a skillet, saute the onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from heat; set aside.
2. In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, salt if desired and pepper. Cover and let stand for 6-7 minutes. Stir before serving.
SWAP IT
Use chopped red onion for the regular onion.