Confetti Brown Rice

Confetti Brown Rice

Colorful veggies and a hint of lemon juice brighten up this savory rice dish.

Prep Time

05

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

1
tablespoon margarine
1/2
cup uncooked brown rice
1 1/2
cups sliced fresh mushrooms (4 ounces)
2
medium green onions, thinly sliced (2 tablespoons)
1 1/4
cups water
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups frozen broccoli, corn and red peppers, (from 1-pound bag), cooked and drained
1
tablespoon lemon juice
  1. Melt margarine in 10-inch nonstick skillet over medium heat. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
  2. Cover and simmer about 50 minutes or until rice is tender; drain if necessary. Stir in vegetables and lemon juice. Heat uncovered, stirring occasionally, until hot.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Two cups of leftover cooked veggies work well in place of the frozen veggie mixture. What a great way to clean out your refrigerator!
Variation
This satisfying rice dish makes a good filling for warmed flour tortillas. Roll ‘em up and call ‘em Rice Wraps!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 230 mg;
  • Total Carbohydrate 18 g
    • (Dietary Fiber 3 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.