Source: Flavorful Seasons Cookbook, by Robyn Webb, ©1996

Basmati rice cooked in chicken broth flavored with mandarin oranges and sauteed peppers.

Servings

3.5 cup low fat unsalted chicken broth
1.5 cup Rice, basmati, white, California, dry , rinsed
2 tsp olive oil
0.25 cup minced onion
0.5 cup chopped red bell peppers , diced
0.5 cup chopped yellow bell peppers , diced
2 tbsp chopped scallions
0.5 cup Mandarin Oranges, canned, with juice
2 tbsp orange juice
1 tbsp fresh lemon juice
1 pinch salt and pepper (to taste)

1 In a large pot, bring the broth to a boil. Slowly add the rice and return to a boil.
2 Cover, reduce heat to low, and cook for 15-20 minutes until the rice has absorbed the broth.
3 Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and sauté for 5 minutes.
4 Add the scallions and sauté for 3 more minutes. Add the oranges and orange juice and cook for 5 minutes.
5 Add the cooked rice, lemon juice, pepper, and salt and toss well to serve.