This is a sponsored post written by me on behalf of Minute® Rice.
It's time for another installment of OMG it's already 6:00 o'clock and I'm exhausted and starving and I have no idea what we're having for dinner. This happens at my house on a
Another secret to a quick meal is quick cooking rice. Minute® Brown Rice is gluten-free, non-GMO and means I can have my whole grain nutrition quickly. And this combo of aromatic vegetables and rice tastes amazing. It can be a side dish or vegetarian entree with a salad but, either way, I usually make extra for lunch the next day. Assuming I can keep from eating it all before then. Enjoy!
Brown Rice Vegetable Pilaf
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ingredients (2 Servings)
- 2 Tablespoons olive oil
- 1 Onion, peeled and diced
- 2 Cloves garlic, peeled and minced
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- 1 Large carrot, shredded
- 1 Cup Minute Brown Rice
- 1 1/2 Cups chicken stock
- 2 Tablespoons chopped parsley
- 1/2 Teaspoon salt, or to taste
- 1/4 Teaspoon black pepper, or to taste
Add the olive oil to a large pot along with the onion and garlic. Saute on medium heat just until the onions become translucent. Add the bell peppers and carrot and continue sauteing for a couple of minutes.
Raise the heat to high and stir in the rice until well coated. Pour in the chicken stock and bring to a boil.
Cover and reduce the heat to low. Cook for 10 minutes, remove from the heat and let stand for an additional 10 minutes.
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This recipe is sponsored by Minute Rice. Thank you for supporting the products I love and use in my kitchen.