Ingredients
- 1 3/4 cups chicken stock
- 1 tablespoon butter
- 1 cup light brown rice (recommended: Texmati)
- 2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red
- 1 lime, juiced
Directions
Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.
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By tkwhitney
Davenport, IA
on May 11, 2012
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I'm rating this a 4 star instead of 3 because I used white rice instead of the recommended rice. I just didn't have any flavor, and I had added an extra lime's juice. It was a beautiful dish though...
By emmehp
Havertown, 78
on May 07, 2012
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Although very simple, the taste is not. The lime juice adds the perfect flavor to these otherwise simple ingredients. I thought it would need more spices/flavors to taste, good, but I was wrong. Loved this with the Chicken Suizas cake. YUM!
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