1 1/2 cups uncooked Texmati White Rice
1 jar (6 ozs.) Cento Marinated Artichoke Hearts
1 cup chopped red bell pepper, seeds and stem removed
4 cloves garlic, minced
1 tablespoon butter
1 can (14 1/2 ozs.) chicken broth
1/2 cup water
1 cup (4 ozs.) H-E-B Italian Blend Cheese (Parmesan, Romano & Asiago)
1/2 cup minced Italian flat leaf parsley
Drain artichokes and chop coarsely. Chop bell pepper. Chop garlic very finely to mince.
Heat butter in a 3-quart saucepan over Medium-High heat. Sauté rice, bell pepper and garlic in butter 4 to 5 minutes or until rice begins to brown.
Stir in artichokes, chicken broth and water; bring to a boil.
Reduce heat to Low; cover pot and simmer 15 minutes. Remove from heat and let stand 5 minutes.
Stir in cheese and parsley. Serve while hot
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!