Confetti Rice

  • Yield: servings


1tablespoon olive oil
1/4cup minced red bell peppers
1/4cup minced green bell peppers
1/4cup minced yellow bell peppers
1small onion, minced
1cup brown or converted rice, uncooked
2 1/2cups low-sodium chicken broth


1. Heat olive oil in a medium stockpot. Add peppers and onion and saute until tender, about 4 minutes.
2. Add the rice and broth to the pot, bring to a boil and cook as directed on rice package. Transfer to a serving bowl, fluffing with fork. Serves 6

Reprinted with permission from Hypertension Cookbook For Dummies (John Wiley & Sons, Inc.) by Rosanne Rust, MS, RD, LDN, Cynthia Kleckner