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cheesy rice & peppers with steamed broccoli

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I made this quick & easy side dish to accompany our Oven Baked Buttermilk Pork Chops. Mainly because it was quick and it was made with ingredients I had on hand at the time. It is quite tasty and so simple and easy to make. It makes an impressive presentation when brought to the dinner table, and a great way to encourage the kids to eat their veggies. You can use other veggies that you may like as well like green beans, or cherry or grape tomato, asparagus spears cut up, possibilities are limited only by your imagination, try other chesses also or a combination of several varities.

►
(1 rating)
yield 6 -8 or more depending on portion size
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For cheesy rice & peppers with steamed broccoli

  • 8-10
    mini colored sweet peppers cut into rings or chopped extra for garnish
  • 1 md
    red onion chopped
  • 1 bunch
    green onions chopped (extra for garnish if desired)
  • 2 clove
    garlic, minced
  • 8 oz
    fresh sliced mushrooms
  • 2 Tbsp
    coconut or canola oil
  • 2 tsp
    lemon pepper (no salt added)
  • 1 tsp
    salt (optional or to taste)
  • 4 c
    minute rice cooked according to directions on box
  • 2 can
    cream of chicken or mushroom soup
  • 1 1/2 c
    finely shredded cheddar cheese (extra for garnish)
  • 1 lb
    fresh steamed broccoli

How To Make cheesy rice & peppers with steamed broccoli

  • 1
    Chop veggies and add to large platter and set aside till needed.
  • 2
    Add coconut oil to large skillet, I used a 16 inch size. Heat over medium high heat. Add the chopped veggies and sauté until crisp tender about 7-8 minutes. Add minced garlic and lemon pepper and salt if desired, stir to mix.
  • 3
    Cook minute maid rice according to directions on box, and add to sautéed veggies in skillet, stir to mix together. Steam the fresh broccoli for about 8-9 minutes, season with butter, salt and lemon pepper if desired.
  • 4
    Add one cup of shredded cheddar cheese, reserving other half for top as a garnish. Then add cream of chicken soup, undiluted, and stir to blend into rice and veggies.
  • 5
    Pour rice onto a large platter, then arrange broccoli flowerets around platter of rice, add additional finely shredded cheddar cheese, and extra chopped red peppers and chopped green onions. Serve and enjoy. Please Note: You can add cooked boneless chicken to this dish and it becomes a complete meal.
  • 6
    I served this dish with Oven Baked Buttermilk Center Cut Pork Chops.
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