Sunday, April 5, 2009

Lemony Rice and Vegetables

1 1/4 cups chicken broth
1/2 cup long grain rice
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/4 cup sliced green onion
1 cup frozen peas
2 tablespoons fresh or dried parsley
1 teaspoon finely shredded lemon peel
1 small green, red, or yellow sweet pepper

Heat broth to boiling in saucepan. Stir in rice, cumin, and pepper. Cover and simmer for 10 minutes. Stir in sweet pepper and onion; return to boiling. Cover and cook about 10 minutes more until rice is tender. Stir in remaining ingredients and heat through. Serves 5.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 92)

No comments: