Ingredients Jump to Instructions ↓

  1. 2 Green peppers - cut 2 Red peppers - cut 1" squares (medium)

  2. 1 tablespoon 15ml Olive oil

  3. 2 tablespoons 30ml Water Freshly-ground black pepper - to taste

  4. 1/2 teaspoon 2 1/2ml Dried basil

  5. 2 cups 320g / 11oz Precooked (1 cup uncooked) rice - hot

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large skillet over medium heat, heat oil. Add peppers and saute for 3 to 5 minutes, stirring frequently. Add water and pepper; continue sauteing for 4 to 5 minutes or until peppers are tender. Stir in basil and remove from heat. Spread rice over a serving platter, spoon peppers and liquid on top, and serve. This recipe yields 6 servings. Serving size: 1/2 cup vegetables and about 1/3 cup rice. Exchanges Per Serving: 1 Starch, 1 Vegetable. Nutrition Facts: Calories 110; Calories from Fat 23; Total Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 3mg; Carbohydrate 20g; Dietary Fiber 2g; Sugars 2g; Protein 2g.


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