Lemon Rice With Scallions, Red Bell Pepper, Cilantro, And Pine Nuts Recipe

Name: Lemon Rice With Scallions, Red Bell Pepper, Cilantro, And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sliced scallions (green onions); 1 T + 1 T olive oil; 1 cup Uncle Ben's Converted Rice; 2 cups chicken stock (I used homemade chicken stock, but can also use canned chicken broth); zest from one lemon (about 2 tsp. lemon zest); juice from one lemon (about 2 1/2 T lemon juice, or more to taste); 1/3 cup chopped cilantro; 1/2 cup finely diced red bell pepper (about 1/2 pepper); salt and fresh ground black pepper to taste; 1/3 cup toasted pine nuts

Servings: persons

1/4 cup sliced scallions (green onions)
1 T + 1 T olive oil
1 cup Uncle Ben's Converted Rice
2 cups chicken stock (I used homemade chicken stock, but can also use canned chicken broth)
zest from one lemon (about 2 tsp. lemon zest)
juice from one lemon (about 2 1/2 T lemon juice, or more to taste)
1/3 cup chopped cilantro
1/2 cup finely diced red bell pepper (about 1/2 pepper)
salt and fresh ground black pepper to taste
1/3 cup toasted pine nuts

1
Heat 1 T oil in a large heavy pot with a tight-fitting lid. Add the scallions and saute 2-3 minutes, or until they are starting to soften. Then add the rice and saute 2-3 minutes more. Add the stock. Bring rice to a boil, then reduce to a low simmer, cover pan, and cook 16 minutes.
2
While rice cooks, zest the lemon, then squeeze lemon juice. (I would measure to be sure you have at least 2 1/2 T lemon juice. Finely dice 1/2 cup red bell pepper, and chop the cilantro.
3
After 16 minutes, check rice to be sure the stock is mostly absorbed, then turn off heat and let the rice sit covered for 5 minutes. Then uncover rice, fluff with a fork and let it cool for 20 minutes.
4
When rice has cooled to your preference, combine the lemon zest, lemon juice, chopped red bell pepper, chopped cilantro, and second tablespoon of olive oil in a small bowl, then stir into the rice. Taste to see if you want a bit more lemon juice, and season to taste with salt and fresh ground black pepper. Toast pine nuts in a dry pan for about 1 minute. Toss pine nuts into the rice and stir again. Serve immediately.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup sliced scallions (green onions), 1 T + 1 T olive oil, 1 cup Uncle Ben's Converted Rice, 2 cups chicken stock (I used homemade chicken stock, but can also use canned chicken broth), and more.

Yes, Lemon Rice With Scallions, Red Bell Pepper, Cilantro, And Pine Nuts falls under the Meat & Poultry 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.

Lemon Rice With Scallions, Red Bell Pepper, Cilantro, And Pine Nuts

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