veggies with rice in chicken broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Green Peppers (bell peppers), 0.5 cup, chopped Cauliflower, raw, 3 floweret Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.) White Rice, long grain, 1 cup College Inn Chicken Broth - 99% Fat Free, 2 cupOlive Oil, 1 tbspclove pods 3-4cardamom pods 3-4
chop all the veggies into tiny bite size pieces. The pepper, potato and cauliflower should be chopped to small pieces.
soak 1 cup white rice (can use brown rice too. takes longer to cook) in water while you chop the veggies.
Heat 1 tbsp olive oil in the pot and add the clove and cardamoms to it. add the veggies and stir for a 2-3 minutes.
add the rice without water and stir in oil and veggies for a few minutes.
Add 2 cups of chicken broth and mix. Add salt to taste.
Cover the dish with a lid and let the rice cook for a few minutes. Once the water is completely out and the rice is cooked switch off the burner and let it stand for 3-4 minutes with the lid closed.
The dish can be eaten with non fat yogurt on the side with some lettuce.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ARADHANAP.
soak 1 cup white rice (can use brown rice too. takes longer to cook) in water while you chop the veggies.
Heat 1 tbsp olive oil in the pot and add the clove and cardamoms to it. add the veggies and stir for a 2-3 minutes.
add the rice without water and stir in oil and veggies for a few minutes.
Add 2 cups of chicken broth and mix. Add salt to taste.
Cover the dish with a lid and let the rice cook for a few minutes. Once the water is completely out and the rice is cooked switch off the burner and let it stand for 3-4 minutes with the lid closed.
The dish can be eaten with non fat yogurt on the side with some lettuce.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ARADHANAP.
Nutritional Info Amount Per Serving
- Calories: 137.1
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 472.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
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