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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (239g) Recipe makes 4 servings The following items or measurements are not included below: yellow rice mix vegetable broth 1 cup green olives |
||
| Calories 240 | ||
| Calories from Fat 71 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.0g | 12% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 1576mg | 65% | |
| Potassium 367mg | 10% | |
| Total Carbohydrate 13.9g | 4% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 2.8g | ||
| Protein 2.3g | 4% | |
Ingredients
- 8 ounces yellow rice mix
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 cup cooking sherry
- 12 ounces roasted red peppers, diced
- 1 cup green olive, quartered
Directions
1
In a large saucepan with a tight lid, bring 2 cups of vegetable broth to a boil.2
Add 2 tbsp olive oil.3
Add 8oz bag of Yellow Rice.4
Stir while boiling for 1 minute.5
Add 1/2 cup of cooking sherry.6
Cover saucepan and reduce heat to simmer.7
Cook for 20 minutes.8
Add diced red peppers and quartered olives.9
Stir and simmer for 3-5 minutes.10
Serve hot!
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