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Ingredients
- 1 Tbsp. Margarine or possibly butter
- 1/4 c. Minced red onion
- 1 c. Uncooked short-grain rice, rinsed
- 29 ounce Can vegetable broth
- 1/2 c. Roasted red bell peppers, (from 7.25 ounce. jar)
- 9 ounce Pkg frzn asparagus, thawed
- 2 ounce Shredded parmesan (1/2 c.)
Directions
- 1. Heat margarine in large skillet over medium-high heat. Add in onion; cook and stir till tender. Stir in rice and 1 can of the broth. Bring to a boil. Reduce heat to medium; cook 8 to 10 min or possibly till liquid absorbed, stirring frequently.
- 2. add in roasted bell peppers and asparagus; mix well. Cook an additional 15 to 17 min or possibly till rice is tender, stirring frequently and adding additional broth 1/4 c. at a time as necessary. (There may be a small amount of broth left.) Stir in cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 62 | 22% |
| Total Fat 7.1g | 9% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.52g | |
| Cholesterol 10mg | 3% |
| Sodium 1130mg | 47% |
| Potassium 183mg | 5% |
| Total Carbs 43.38g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.77g | 3% |
| Protein 9.66g | 15% |
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