| |
| INGREDIENTS |
| 1 c |
chopped green onions |
| 1 |
green bell pepper, chopped |
| 1(4 oz) |
can mushrooms, chopped |
| 1 tbsp |
butter |
| 1 c |
long-grain rice, uncooked |
| 2 c |
fat free chicken broth |
| 1 |
small bay leaf |
| ½ tsp |
salt |
|
|
|
| RECIPE |
- Preheat oven to 350ºF.
- Heat nonstick skillet and melt butter, sauté onions, peppers and mushrooms until tender.
- Add rice and continue to cook for 5 minutes stirring.
- Add chicken broth, bay leaf and salt, if desired, and stir together.
- Pour into a 2 quart casserole dish lightly sprayed with cooking spray.
- Cover and bake for 25-30 minutes or until rice is tender.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
150 |
|
| Total Fat |
2 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
448 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
2 g |
|
| Protein |
7 g |
|
|
|
