“This dish is good served with chicken, beef or ham. My mother, Jeanne Lindsey, a fabulous cook, made it often. It was an especially pretty red and green dish to serve at Christmas alongside ham.”
3 tablespoons olive oil
3/4 cup thinly sliced green onions
1 cup uncooked white rice
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped red bell pepper
1/4 cup minced parsley
2 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
2 to 3 tablespoons almond slivers
1. Preheat oven to 350F.
2. Heat oil in a large sauté pan. Add onion and sauté until soft but not browned. Add remaining ingredients and stir to combine.
3. Pour into a 2-quart baking dish with a lid. Bake 30 minutes, or until the rice is tender. Toss lightly with a fork before serving.
—Submitted by Barbara Boothe Loyd, Tulsa, Okla.
Nutritional facts per serving: 205 calories, 8g fat, 0mg cholesterol, 5g protein, 29g carbohydrates, 2g sugars, 2g fiber, 370mg sodium