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1 1/2 cups long-grain white rice
284-mL can undiluted chicken broth
1 tsp tarragon leaves
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1 green onion
1 cup 18% cream
In a large saucepan, stir rice with undiluted chicken broth, 1 soup can of water and tarragon. Bring to a boil. Stir, then cover and reduce heat to low. Simmer 15 minutes.
Meanwhile, finely chop peppers. Thinly slice onion. Once rice has simmered 15 minutes, stir in cream. Cover and continue to simmer until most of liquid is absorbed, 5 minutes.
Remove from heat and stir in peppers and onion. Taste and sprinkle with a pinch of salt, if you wish. Spoon into a serving bowl. Excellent with our Greek Chicken Ragout.
Calories 222, Protein 6.7g, Carbohydrates 37.6g, Fat 4.6g, Fibre 0.9g, Sodium 309mg.
Here's an easy risotto-like side dish flecked with colourful red, yellow and green peppers and tarragon. It looks gorgeous and takes much less work than a traditional recipe.
Prepare dish, then refrigerate until cold. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost before reheating. (It will take 2 days to defrost in the refrigerator.) If rice is too dry, use a fork to stir in more milk, water or broth, 1 tbsp (15 mL) at a time, while reheating, until rice is as creamy as you like.