Southern Living SEPTEMBER 2005
Sauté bell pepper and green onions in hot oil in a medium saucepan over medium-high heat 5 to 7 minutes or until tender. Stir in rice, and sauté 1 minute. Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in remaining ingredients.
Tip: To make ahead, cook bell pepper, green onions, and rice according to directions. Refrigerate. At serving time, reheat in a microwave-safe serving dish covered loosely with plastic wrap; stir in orange rind, salt, and pepper just before serving.
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