This spicy rice pilaf recipe makes a delicious side dish. It goes well with meats and veggies. It’s very tasty with a little bit of spice! I love garlic, so if you don’t like it as much as I do, just add two cloves instead of six.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 roasted red pepper, diced
- 6 mushrooms, chopped
- 6 cloves garlic, minced
- 2 cups uncooked instant rice
- 3 cups chicken stock
- 2 teaspoons red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Directions
Step 1
Melt butter in a large pot over medium heat. Add onion, red pepper, mushrooms, and garlic; cook and stir until tender, about 10 minutes. Stir in rice, then add chicken stock. Cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 287 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 20% |
Cholesterol16mg | 5% |
Sodium937mg | 41% |
Total Carbohydrate50g | 18% |
Dietary Fiber3g | 10% |
Total Sugars4g | |
Protein7g | |
Vitamin C20mg | 100% |
Calcium45mg | 3% |
Iron4mg | 21% |
Potassium241mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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