Recipe Details
Ingredients
-
2cupswater
-
1cuplong-grain rice
-
1tablespoonolive oil
-
1smallsweet onion, finely chopped
-
3clovesgarlic, minced
-
1smallgreen bell pepper, chopped
-
1smallred bell pepper, chopped
-
1teaspoondried basil
-
1teaspoondried oregano
-
½teaspoonground black pepper
-
1tiny pinchsalt
-
1splashdry white wine
-
1tablespoongrated Parmesan cheese (Optional)
Cooking Directions
-
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
-
Heat olive oil in a large skillet over medium-high heat. Cook and stir onion in hot oil until soft, about 3 minutes. Stir in garlic and continue cooking until onion is translucent, 2 to 3 minutes more. Add bell peppers; cook, stirring occasionally, until peppers are tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
-
Pour wine into the skillet and reduce heat to medium-low. Simmer until liquid is reduced, about 5 minutes. Stir in cooked rice until well combined with vegetables. Top with Parmesan cheese to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories238 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 1g |
4% |
Cholesterol 1mg |
0% |
Sodium 77mg |
3% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 2g |
7% |
Total Sugars 2g |
|
Protein 5g |
9% |
Vitamin C 41mg |
46% |
Calcium 57mg |
4% |
Iron 3mg |
15% |
Potassium 194mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved