Confetti Rice

  • Yield servings


1 tablespoon olive oil
1/4 cup minced red bell peppers
1/4 cup minced green bell peppers
1/4 cup minced yellow bell peppers
1 small onion, minced
1 cup brown or converted rice, uncooked
2 1/2 cups low-sodium chicken broth


1. Heat olive oil in a medium stockpot. Add peppers and onion and saute until tender, about 4 minutes.
2. Add the rice and broth to the pot, bring to a boil and cook as directed on rice package. Transfer to a serving bowl, fluffing with fork. Serves 6

Reprinted with permission from Hypertension Cookbook For Dummies (John Wiley & Sons, Inc.) by Rosanne Rust, MS, RD, LDN, Cynthia Kleckner



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