Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1 cup uncooked long grain rice1/4 cup water1/4 teaspoon salt1/4 teaspoon dried oregano1/8 teaspoon pepper1/2 cup diced sweet red pepper1/2 cup diced green pepper1/2 cup frozen green peas, thawed2 tablespoons minced fresh parsley
Preparation
In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.
