White Rice With Vegetables

Adapted from

  • 1 1/2 c chicken broth
  • 1/2 c long-grain white rice, cooked
  • 1/2 tsp black pepper
  • 1/2 c bell peppers, chopped
  • 1/2 c onions, chopped
  • 1 c canned peas, drained
  • 1 tbsp parsley
In a saucepan, heat broth to boiling. Stir in rice and black pepper. Cover and simmer for 30 minutes. Stir in bell peppers and onions; return to boiling. Cover and simmer about 15 minutes more or till rice is tender. Stir in peas and parsley; heat through.
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Posted: 8/25/1997
Pasta, Rice, & Grains
Rated by 2 users (2.50)
WW Points* : 1.77
5 servings
Nutrition Facts
Servings Per Recipe 5
Amount Per Serving
Calories 107
Calories from Fat 3 (3%)
% Daily Value *
Total Fat 0.3g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 426mg 18%
Potassium 3mg 1%
Total Carbohydrate22g 7%
Dietary Fiber 2g 8%
Sugars 4g
Protein 3g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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