- Total Time: 30 minutes
- Yield: 4
- 1 cup uncooked rice
- 2 cups vegetable or chicken Broth
- ½ cup chopped Onion
- ½ cup chopped Bell Pepper
- 1 medium Carrot, chopped
- 2 cloves Garlic, minced
- 2 Tomatoes
- ½ cup frozen or fresh peas
- 1 teaspoon Paprika
- ½ teaspoon Chili Powder (optional)
- 2 tablespoons Oil
- Salt and Pepper to taste
- Fresh Parsley leaves
In a medium-size pan, heat oil over medium-high heat. Sauté onion, pepper, and carrot until softened, about 3 minutes. Add garlic and chopped tomatoes and stirring frequently cook for 5 more minutes.
Mix in the rice, peas, paprika and chili powder, if using. If you like it spicy, adjust the amount of chili powder.
Add broth and bring to boil. Lover the heat, cover and cook until liquid is absorbed, about 10 to 15 minutes, stirring occasionally. Add salt and pepper to taste.
Sprinkle with chopped parsley leaves.
Saute chicken or beef with vegetables for a complete entrée.