Recipe: Lemony Brown Rice and Vegetables

Lemony Brown Rice and Vegetables
If desired, substitute long grain rice for the brown rice. Decrease broth to 1-1/4 cups and cook rice, cumin, and pepper, covered, for 10 minutes. Add green or red sweet pepper and green onion. Cook, covered, for 10 minutes more or until rice is tender. 1-1/2 cups chicken broth
1/2 cup brown rice
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 small green or red sweet pepper, chopped
1/4 cup sliced green onion
1 cup frozen peas
2 tablespoons snipped fresh parsley
1 teaspoon finely shredded lemon peel

In a saucepan heat broth to boiling. Stir in rice, cumin, and pepper. Cover and simmer for 30 minutes. Stir in chopped green or sweet red pepper and green onion; return to boiling. Cover and simmer about 15 minutes more or until rice is tender. Stir in peas, parsley, and lemon peel; heat through. Makes 5 side-dish servings.