White Rice With Vegetables

Adapted from Better Home & Gardens, New Dieter's Cookbook

  • 1 1/2 cups chicken broth
  • 1/2 cup long-grain white rice, cooked
  • 1/2 tsp black pepper
  • 1/2 cup bell peppers, chopped
  • 1/2 cup onions, chopped
  • 4 ozs frozen peas, thawed
  • 1 tbsp parsley
  • 1 tsp salt
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, parsley, and salt; heat through.
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Posted: 8/25/1997
Pasta, Rice, & Grains
Rated by 2 users (2.50)
WW Points* : 1.82
5 servings
Nutrition Facts
Servings Per Recipe 5
Amount Per Serving
Calories 107
Calories from Fat 6 (5%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 723mg 30%
Potassium 64mg 21%
Total Carbohydrate21g 7%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 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.