Source:

Classifications: Vegetables

Qty Measure Ingredient

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1/2 cup onion, finely chopped

3 ribs celery, finely chopped

1/2 medium sweet red pepper, chopped

1/2 medium green pepper, chopped

1 tablespoon butter OR margarine

2 cups chicken broth

2 cups uncooked instant rice

1/2 teaspoon salt, optional

1/2 teaspoon pepper

Instructions: In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside. In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, salt if desired and pepper. Cover and let stand for 6-7 minutes. Stir before serving.

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One 1/2-cup serving (prepared with margarine and low-sodium broth and without salt) equals 152 calories, 44 mg sodium, trace cholesterol, 30 gm carbohydrate, 3 gm protein, 2 gm fat. DIABETIC EXCHANGES: 1-1/2 starch, 1 vegetable, 1/2 fat.

Serves: 6

Food Exchanges: