See Also: Risotto-Style Peppered Rice(recipes)
Roasted sea bass with pastis and a Camargue rice risotto(recipes)
Italian-Style Sausage with Rice(recipes)
Mexican-Style Rice and Cheese(recipes)
Spanish Paella-Style Rice(recipes)
Italian-Style Chicken and Rice(recipes)
Family-Style Frankfurters with Rice and Red Beans(recipes)
Chinese-Style Fried Brown Rice(recipes)
Portuguese-style trout with vinegared rice and beans(recipes)
Vietnamese-style monkfish with turmeric, rice noodles and herbs(recipes)

Risotto-Style Peppered Rice (recipes)


Risotto-Style Peppered Rice

Yield: Makes 4 to 6 servings



Ingredients:



1cup uncooked converted long-grain rice

1medium green bell pepper, chopped

1medium red bell pepper, chopped

1cup chopped onions

1/2teaspoon ground turmeric

1/8teaspoon ground red pepper (optional)

1can (about 14 ounces) fat-free chicken broth

4ounces Monterey Jack cheese with jalapeño peppers, cubed

1/2cup milk

1/4cup (1/2 stick) butter, cubed

1teaspoon salt









Preparation:





1.Place rice, bell peppers, onions, turmeric and red pepper, if desired, in slow cooker. Stir in broth. Cover; cook on LOW 4 to 5 hours.2.Stir in cheese, milk, butter and salt; fluff rice with fork. Cover; cook on LOW 5 minutes or until cheese melts.