Rice with Red Peppers and Nuts

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.7
  • Total Fat: 12.9 g
  • Cholesterol: 12.5 mg
  • Sodium: 243.8 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Rice with Red Peppers and Nuts calories by ingredient
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Number of Servings: 6


    2 cups chicken stock
    1 cup long grain white rice
    1/4 tsp salt
    1/8 tsp pepper
    3 T pine nuts or almonds
    2 T butter
    2 T oil
    1 finely chopped medium onion
    1/2 cup diced red bell pepper
    1/2 cup diced celery
    2 T finely chopped parsley
    Salt and pepper to taste


1. Bring chicken stock to boil in medium saucepan over high heat. Add rice, salt and pepper, and stir with fork. Lower heat, cover and simmer 20 minutes.
2. Toast nuts in oven for 5 minutes or until lightly browned.
3. In a medium skillet, heat butter and oil over medium heat. Saute onion, stirring occasionally, until soft. Add red pepper and celery and continue cooking for about 5 minutes until vegetables are cooked but still slightly crisp.
4. When rice is cooked, add vegetables, nuts, parsley, salt and pepper. Toss and serve immediately.

Serves: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SUMMERR1.

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