Baked Rice with Peppers

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 small onion, chopped3 tablespoons extra virgin olive oil1 cup long-grain rice2 cups vegetable broth1 cup dry white wine2 medium hot peppers, such as jalapenos, seeded and finely chopped3/4 tsp salt2 small bell peppers, preferably 1 red and 1 green, cut into 1/4-inch dice (about 1/2 cup)1 celery rib, cut into 1/4-inch dice (about 1/2 cup)1 1/2 cups (12 oz) non fat sour cream2 1/2 oz Gruyere cheese, shredded (about 1/2 cup)2 1/2 oz. Kraft Free fat free shredded Cheddar Cheese (about 1/2 cup)2 1/2 oz. part skim mozzarella cheese, shredded (about 1/2 cup)
Directions
1. Preheat the oven to 350 degrees. In a medium ovenproof skillet, saute the onion in the olive oil over med-high heat until soft but not brown, about 3 minutes. Add the rice and stir until coated with the olive oil. Stir in the broth, wine, hot peppers and salt. Bring to a boil, cover and place in the oven. Bake for 15 to 20 minutes, or until all the liquid has been absorbed. Remove from the oven.

2. Transfer the rice to a large bowl. Stir in the bell peppers, celery, sour cream, the cheeses and transfer the mixture to a 2-quart baking dish sprayed with non stick cooking spray. If preparing the rice ahead, cover the dish tightly and refrigerate until about 50 minutes before serving.

3. Increase the oven temperature to 400 degrees. Bake the rice, uncovered, for 20 minutes, or until lightly browned on top. If the rice has been prepared through Step 2 and refrigerated, bake it at 300 degrees for 30 minutes and then at 400 degrees for 10 minutes.

Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RDASKALOS.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 173.9
  • Total Fat: 7.4 g
  • Cholesterol: 10.0 mg
  • Sodium: 526.5 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.2 g

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