Wednesday, February 15, 2012
Bon Appétit: Pepper Parmesan Rice with Spinach

Ingredients:
2 cups uncooked instant rice
2 cups water
1 tablespoon vegetable oil
1 large orange bell pepper, finely chopped
1 cup red bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 tablespoons chopped sweet onion
2 cups torn baby spinach leaves
1 teaspoon garlic salt
1 tablespoon seasoned salt
vinaigrette salad dressing to taste
1/2 cup grated Parmesan cheese
Directions:
Place rice and water in a pot, and bring to a boil.
Let sit five minutes.
Fluff with a fork.
Heat the oil in a wok over medium heat.
Stir in the orange bell pepper, red bell pepper, yellow bell pepper, onion, and spinach.
Season with garlic salt and seasoned salt.
Cook 5 minutes.
Mix in cooked rice, vinaigrette and Parmesan cheese.
Continue cooking until heated through.

