Red Pepper Rice

rice (2)

This is my favorite  rice recipe that I serve as a side with roast beef, Mexican food and seafood.   The red and colors remind me of confetti,  and I like the addition of more veggies to ordinary rice. 


1 cup basmati or jasmine rice

1 cup  green onions, diced

1 cup red bell peppers, diced

1 T oil

2  garlic cloves, or 1/2 t garlic powder

1 cup low-sodium chicken broth

1/4 cup water

1/3 t salt


Add oil to saucepan.  Saute rice til light brown.

Add  vegetables and saute til roasted. 

Add garlic, salt, broth and water.  

Bring to a boil, stir,  cover and reduce heat to low.

Cook for 15 minutes.   Stir and replace lid.  

Shut the stove off. The rice will continue cooking as it stays on the burner and become more tender.