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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (167g) Recipe makes 4 servings |
||
| Calories 275 | ||
| Calories from Fat 72 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.0g | 12% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 526mg | 21% | |
| Potassium 194mg | 5% | |
| Total Carbohydrate 38.5g | 12% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 0.6g | ||
| Protein 10.7g | 21% | |
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Parmesan Pepper Rice Pilaf
By: JillAZ
Feb 24, 2004
I think this recipe originally came out of our local newspaper. Its been several years. This is a great basic pilaf. You can add fresh vegetables such as mushrooms, bell peppers, etc.
SERVES 4
Ingredients
- 1 cup converted rice, uncooked (such as Uncle Ben's)
- 1 (14 ounce) can chicken broth
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup grated parmesan cheese
- fresh ground black pepper
Directions
1
In a medium saucepan, heat olive oil over medium high heat.2
Add crushed red pepper and rice.3
Stir well to coat rice with oil.4
Cook for a minute or two until rice starts to look translucent.5
Add the chicken broth and bring to a boil.6
Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.7
Remove lid, fluff rice with a fork.8
Sprinkle with Parmesan cheese and black pepper.9
Cover just until cheese melts.10
Serve.
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Featured Reviews for This Recipe
From: Jug O'Mud
On Aug 31, 2008
Love this dish. It was a bit too spicy for my pre-schooler and DH, so next time I'll have to tone down the red pepper flakes & pepper to appease them. A great blend of flavors that, when combined, give this rice some kick!
From: ChicagoRN
On Jul 29, 2008
This was pretty good. I followed the recipe exactly as stated. Had a nice flavor...was simple to make...and everyone liked it. I will probably make this one again. Thanks so much for posting!
From: bobo3039
On Apr 11, 2006
This is so good! I sauteed some onion with the butter and pepper and used jasmine rice. I need to add a little more chicken broth, but the rice turned out perfectly. Thank you.
From: Bev
On Apr 4, 2006
This was the perfect addition to our pork tenderloin! I loved the addition of the red and black pepper in this rice which really perked it up and made you take notice. I am sure this recipe will be seen a lot in my kitchen. Thanks, Jill for such an easy and delicious addition to our meal!
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