Roasted Red Pepper Pilaf

By rossboys

Ingredients

• 1 cup instant white rice
• 1 cube reduced-sodium chicken bouillon
• 2 Tbsp margarine
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• 1/4 tsp dried oregano
• 1/8 tsp freshly ground black pepper
• 1 cup roasted red peppers drained & sliced

Preparation

Step 1

To roast a red pepper, place it under the broiler, turning occasionally with tongs, until charred. Transfer to a bag, seal, and let stand for 10 min. Using a knife, remove skin.

In a medium saucepan, prepare rice according to pkg directions, adding bouillon cube to water when it comes to a boil.

While rice is cooking, in a medium nonstick skillet, melt margarine over med heat. Add mushrooms, garlic, oregano, and black pepper. Cook, stirring frequently, until mushrooms soften, about 2 min.

Stir in red peppers. Cook, covered occasionally, until mushroom is heated through, about 2 min.

Place rice on a serving platter. Spoon mushroom and pepper mixture over rice.