Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1 14.5 oz. Cans College Inn Garden Vegetable Broth
• 1/2 cups Del Monte Canned Vegetables Diced Tomatoes
• 1 Tbsp. BUTTER
• 1/4 cups ONIONS (small) diced
• 1 tsp. GARLIC minced
• 1/2 cups GREEN PEPPER chopped
• 1 cups RICE (uncooked)
• 1/2 cups RED PEPPER (roasted) diced
• 1/2 tsp. OREGANO
• 1/2 tsp. BASIL
• 1/4 tsp. SALT

Instructions

In a 4 quart saucepan melt butter and sauté onion, garlic and green pepper for 3 minutes. Add rice and continue cooking, stirring occasionally until rice is light golden brown. Stir in broth, roasted red pepper, diced tomatoes, oregano, basil, and salt and bring to a boil. Reduce heat and cover, simmer 20 minutes. Remove from heat, let sit 5 minutes, fluff with fork and serve hot.

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