Peppered Brown Rice

Submitted by Carly

"From Quick Cooking 2004 Nov/Dec issue"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 3⁄4 cups water
• 1 tablespoon chicken bouillon granule
• 2 cups uncooked instant brown rice
• 1⁄3 cup chopped onion
• 1⁄3 cup of chopped sweet red pepper
• 1⁄3 cup chopped yellow sweet pepper
• 1⁄3 cup chopped sweet green pepper
• 6 -8 fresh mushrooms, sliced
• 1 stalk celery, sliced
• 2 -3 tablespoons vegetable oil
• 1⁄8 teaspoon dried tarragon

directions

1. In a large saucepan, bring water and bouillon to a boil.
2. Stir in rice.
3. Reduce heat; cover and simmer for 10 minutes or until water is absorbed.
4. Meanwhile, in a large skillet, saute the vegetables in oil until tender.
5. Stir in the tarragon and rice; heat through.

Reviews

[Chill]

I am so happy I found this recipe! The peppers and mushrooms add so much to plain old rice. I didn't have the celery, but the rice was great without it.

 

[lauralie41]

I really enjoyed this rice and my DH who isnt a big fan of peppers liked it too. Kept sliced mushrooms a bit to long in the crisper drawer so I wasnt able to use them but they will be added next time. Very easy to make, while rice is cooking I chopped and sauteed the vegetables. Served with susie cooks Recipe #168388 and sliced peaches. Thank you Carly for posting a wonderful rice side dish.