This colorful side dish works well with most main dishes. Any vegetable or herb can easily be substituted for a variation.
1 teaspoon olive oil
1 small red bell pepper, cut into ½-inch dice
1 small yellow bell pepper, cut into ½-inch dice
1 small onion, cut into ½-inch dice
2 garlic cloves, peeled and crushed
2 sprigs fresh thyme
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 cup brown basmati rice
1¾ cups chicken broth, low sodium
½ cup frozen peas
¼ cup fresh parsley leaves, chopped
2 scallions, trimmed and chopped
Nutritional information per ½-cup serving:
Calories 115 (13% from fat) • carb. 22g • pro. 4g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 376mg
• calc. 13mg • fiber 2g
1. Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 350°F. Add the peppers, onion, garlic, thyme, salt and pepper. Sauté until softened, about 5 to 6 minutes.
2. Add the rice and stir to coat with oil and ingredients in the pot. Cook for 1 minute. Add the broth and bring to a boil. Cover and switch to Slow Cook on High for 1 hour.
3. Once time has expired, the unit will automatically switch to Keep Warm. Let the rice sit covered for 15 minutes. When 5 minutes are remaining, stir in the peas. Finish by stirring in the parsley and scallions for garnish.
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