Rice with Pine Nuts and Tri-Colored Peppers
A simple, yet tasty rice side dish with sautéed green, red and yellow bell pepper strips and pine nuts.
1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 small yellow pepper, cut into strips
1/4 cup pine nuts or slivered almonds
1 clove garlic, minced
1 tablespoon butter or margarine, melted
2 cups cooked rice (cooked in chicken broth)
- Cook peppers, pine nuts and garlic in butter in large skillet over medium-high heat until light brown. Add rice; stir until thoroughly heated.
Makes 4 servings.
*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe provided courtesy of USA Rice Federation.