Brussels Sprouts, Roasted Red Peppers and Rice – a delicious recipe with long-grain rice, no-salt, onion, olive oil, brussels sprouts, red peppers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the rice and stock in a heavy-bottomed pot and bring to boil.
2
Reduce heat to medium-low; cover and cook rice a total of 17 minutes, until liquid has been absorbed and rice is tender.
3
Chop the whole onion.
4
Heat a nonstick pan large enough to hold the remaining ingredients until it is very hot.
5
Reduce heat to medium-high and add oil.
6
Saute the onion until it begins to soften and brown.
7
Wash, trim and quarter brussels sprouts; add to the onion; reduce heat to low, then cover and cook for about 5 minutes, until the sprouts are tender but still firm and green.
8
Meanwhile, rinse and julienne the red peppers.
9
Stir into the vegetable mixture along with the hot red-pepper flakes.
10
When rice is cooked, stir into vegetables and season with salt.
462
kcal
Calories
5
g
Fat
63
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup long-grain rice, 1 1/2 cups no-salt-added chicken or veal stock or broth, 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups), 1 teaspoon olive oil, and more.
Yes, Brussels Sprouts, Roasted Red Peppers and Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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