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Confetti Mushrooms and Rice

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  • Prep 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 6
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Looking for an easy side dish? Then try this mushroom and rice recipe ready in 35 minutes.
By Pillsbury Kitchens
Updated Jul 16, 2010
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Ingredients

  • 2 tablespoons margarine or butter
  • 1/2 cup diced red bell pepper
  • 3 tablespoons sliced green onions, including tops
  • 1 cup uncooked regular long-grain white rice
  • 1/2 teaspoon dried thyme leaves
  • 2 cups ready-to-serve fat-free chicken broth with 1/3 less sodium
  • 1 (4.5-oz.) jar sliced mushrooms, drained

Steps

  • 1
    Melt margarine in medium saucepan over medium-high heat. Add bell pepper, green onions and rice; cook 2 to 3 minutes or until vegetables are tender and rice begins to brown, stirring frequently.
  • 2
    Stir in thyme, broth and mushrooms. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    In keeping with the confetti theme, children can make a centerpiece by cutting scraps of colored paper or wrapping paper into small pieces and tossing them together in a glass bowl.

Nutrition Information

160 Calories, 4g Total Fat, 4g Protein, 27g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
160
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
300mg
13%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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