Parmesan Vegetable Rice Recipe
With its red tomatoes and green pepper, this healthful rice dish from Nola Nielsen in Darien, Illinois is colorful enough to serve during the holidays, she says. “But I make it whenever I want a special rice dish any time of year at all!â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 2 teaspoons butter
- 1/4 teaspoon celery salt
- 1/2 cup chopped green pepper
- 1/2 cup uncooked instant rice
- 1 plum tomato seeded and chopped
- 2 tablespoons shredded parmesan cheese divided
- Carbohydrate 46.9184993826369 g
- Cholesterol 13.7677083140217 mg
- Fat 5.63759250859387 g
- Fiber 2.29951016633874 g
- Protein 6.05218910881307 g
- Saturated Fat 3.40633902421309 g
- Serving Size 1 1 serving (105g)
- Sodium 114.463528730005 mg
- Sugar 44.6189892162982 g
- Trans Fat 0.369999015552855 g
- Calories 266 calories
Directions Cook rice according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute green pepper in butter for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomato, salt, celery salt and pepper and cook 2 minutes. Add the rice and 1 tablespoon cheese; heat through. Sprinkle with remaining cheese. Yield: 2 servings. Originally published as Parmesan Vegetable Rice in Light & Tasty August/September 2007, p57
