BAKED RICE WITH YELLOW SQUASH AND RED PEPPER

Baked Rice With Yellow Squash and Red Pepper image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 10

Previous Next

Ingredients

1 medium-size red sweet pepper
2 small yellow squash, about 1/2 pound
2 tablespoons butter
1/2 cup finely chopped onion
1 cup converted rice
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/8 teaspoon Tabasco sauce
1 1/4 cups water or fresh or canned chicken broth
Salt and freshly ground pepper to taste

Steps:

Core and seed pepper. Cut flesh into thin strips about 1 1/2 inches long.
Wash and trim squash. Cut into 1/2-inch cubes.
Heat 1 tablespoon of the butter in a saucepan and add onion. Cook, stirring, until wilted. Add pepper strips and squash and cook, stirring, 1 minute over medium heat. Add rice, bay leaf, thyme, Tabasco sauce, water, salt and pepper. Stir and bring to a boil. Cover and simmer for 17 minutes.
Discard thyme sprigs and bay leaf. Using a fork, distribute the remaining 1 tablespoon butter through the rice. Keep covered in a warm place until ready to serve.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 564 milligrams, Sugar 2 grams, TransFat 0 grams