Ingredients
1 T butter
1 C uncooked long or whole grain rice/divided
2 chicken bouillon cubes
2 C water
3 scallions, sliced
1/2 med. red peppers/finely chopped
1/8 tsp black pepper
In a large skillet, melt butter over high heat. Brown 1/2 cup rice in butter, stirring constantly.
Add remaining 1/2 cup rice, bouillon cubes and water, bring to a boil. Reduce heat to medium low, cover and simmer for 18 to 20 minutes.
Stir in scallions, red and black pepper,
cook until heated through.
Nutritional Information Per Serving (1/2 cup):Calories: 103, Fat: 2 g, Cholesterol: 4 mg, Sodium: 242 mg, Carbohydrate: 20g, Dietary Fiber: 1g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
