Ingredients
1
cup uncooked instant brown rice
1 1/4
cups water
2
tablespoons butter
1
orange, red or yellow bell pepper, finely chopped
1
cup frozen sweet peas (from 12-oz bag)
2
medium green onions, thinly sliced (2 tablespoons)
1/4
cup grated Parmesan cheese
Salt and freshly ground pepper to taste
Preparation
Cook rice in water as directed on package.
Meanwhile, in large skillet, melt butter over medium heat. Add bell pepper; cook about 2 minutes, stirring occasionally, until pepper begins to soften. Add peas and onions. Cook about 3 minutes longer, stirring occasionally, until bell pepper is crisp-tender and peas are thoroughly heated.
Add cooked rice to skillet with vegetables; stir to combine. Stir in Parmesan cheese. Season with salt and pepper.
