Orange Rice Medley

This is a colorful side dish with an interesting flavor, mixing sweet and savory (think Sweet and Sour pork…). I thought it went especially well with Teriyaki Chicken.

Chop the vegetables first. I had some leftover orange pepper, so I used that in addition to the green and red.



Saute the vegetables in a little olive oil until they are tender. Then add the rice.



Stir until the rice is lightly browned. Then add the chicken broth, orange juice, salt and pepper.



Bring this to a boil, then reduce the heat, cover the pan, and let it simmer for 15-20 minutes or until the liquid is absorbed.

Finally, stir in the oranges.



Get more recipes at What's Cooking Wednesday.

Orange Rice Medley

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 tsp. olive oil
1 cup long grain rice
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 tsp. salt
1/8 tsp. pepper
1-11 oz. can mandarin oranges, drained and coarsely chopped

In a large skillet over medium heat, sauté onions and peppers in olive oil until tender. Add rice; stir until lightly browned. Add broth, juice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.

This is a colorful side dish with an interesting flavor, mixing sweet and savory (think Sweet and Sour pork…). I thought it went especially well with Teriyaki Chicken.

Chop the vegetables first. I had some leftover orange pepper, so I used that in addition to the green and red.



Saute the vegetables in a little olive oil until they are tender. Then add the rice.



Stir until the rice is lightly browned. Then add the chicken broth, orange juice, salt and pepper.



Bring this to a boil, then reduce the heat, cover the pan, and let it simmer for 15-20 minutes or until the liquid is absorbed.

Finally, stir in the oranges.



Get more recipes at What's Cooking Wednesday.

Orange Rice Medley

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 tsp. olive oil
1 cup long grain rice
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 tsp. salt
1/8 tsp. pepper
1-11 oz. can mandarin oranges, drained and coarsely chopped

In a large skillet over medium heat, sauté onions and peppers in olive oil until tender. Add rice; stir until lightly browned. Add broth, juice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.