Rating: 5 stars
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This recipe makes enough rice to use in Chicken Fried Rice and Rice and Bean Burritos.

Recipe by MyRecipes June 2011

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Credit: Ryan Benyi; Styling: Susan Vajaranant

Recipe Summary

prep:
35 mins
cook:
55 mins
total:
1 hr 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir rice into 6 cups of boiling water. Return to a boil. Reduce heat to low, cover and simmer for 35 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Divide rice among 3 bowls. Cover 2 bowls; chill for Chicken Fried Rice and Rice and Bean Burritos. Toss chickpeas into remaining rice.

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  • Preheat oven to 350ºF. Bring a pot of salted water to a boil. Halve 4 bell peppers lengthwise, core and seed. Blanch in boiling water for 3 minutes. Remove; invert on towels to drain.

  • In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add garlic, red pepper, diced bell pepper and zucchini; sauté 5 minutes. Add tomatoes and sauté 2 minutes; toss with rice mixture. Add half of mozzarella, if using.

  • Place peppers in a baking dish. Divide filling among peppers. Cover with foil; bake until heated through, 15 to 20 minutes. Remove foil. Top with remaining cheese, if using; bake until cheese has melted, about 5 minutes.

Nutrition Facts

297 calories; fat 7g; saturated fat 1g; protein 8g; carbohydrates 54g; fiber 8g; sodium 765mg.
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