Ingredients:
1/2 Diced Yellow Bell Pepper
1/2 Diced Green Bell Pepper
1 Cup Of Uncooked Long Grain Basmati White Rice
1 1/2 Cups Of Swanson Organic Chicken Broth
1/2 Cup Of Fresh Pineapple Juice
1/4 Cup Of Fresh Diced Parsley
1 Diced Vidalia Onion
1/2 Teaspoon Of Sadaf Turmeric Powder
1/2 Teaspoon Of Kosher Salt
1/8 Teaspoon Of McCormick Black Pepper
Information:
Serving Size 8
125 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
Creating this wonderful boiled bell peppers recipe is quick and easy. To begin you will first need to take out a medium size saucepan, and then add in the pineapple juice and chicken broth. Bring these contents to a boil over medium high heat. Once a boil has been achieve, add in the diced bell peppers, uncooked white rice, Vidalia onion, turmeric powder, kosher salt, and black pepper. Stir these ingredients into the mixture, then reduce your heat to low and cook for twenty additional minutes covered. Once this time has expired, remove the saucepan from the stove, and let it stand until all of the liquids have been absorbed into the rice. Lastly you will want fluff the rice with a fork, then sprinkle the fresh diced parsley on top of it. That concludes this Indian style recipe. Please be sure to check out our other numerous boiled vegetable recipes.
