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Add a photoThis is a lovely, slightly sweet side dish. It looks so pretty with the harvest colors of chopped green and red peppers and orange slices tucked in with the rice.
Ingredients
- 1/2 Cup Onion, Diced
- 1/2 Cup Green Bell Pepper, Diced
- 1/2 Cup Red Bell Pepper, Diced
- 2 Tbsp. Olive Oil
- 1 Cup Uncooked Long Grain Rice
- 1 1/2 Cups Reduced Sodium Chicken Broth
- 1/2 Cup Orange Juice
- 1/4 Tsp. Salt
- 1 Dash Black Pepper
- 11 Oz. Can Mandarin Oranges, Drained and Coarsely Chopped
Directions
- In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned.
- Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.
- Note: This is great served with Southwestern Pork Chops.
- Tip: Try substituting chopped pineapple chunks and replace the orange juice with pineapple juice. It's great this way too!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 148 | |
| Calories from Fat 34 | 23% |
| Total Fat 3.89g | 5% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Potassium 183mg | 5% |
| Total Carbs 25.36g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.95g | 3% |
| Protein 3.14g | 5% |
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