Peppers and Lemon Rice

By shawnmarie

Serve with baked chicken cutlets and broccoli with garlic.

Ingredients

• 1 tablespoon fresh lemon juice
• 1 green bell pepper, cut into 1/4 inch wide strips
• 1 red bell pepper, cut into 1/4 inch wide strips
• 1 yellow bell pepper, cut into 1/4 inch wide strips
• 1/3 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 2 teaspoons cornstarch
• Box of minute rice, cooked according to pkg. directions

Details

Servings 4

Preparation

Step 1

1. Heat nonstick skillet over medium heat and add the peppers, white wine, and lemon juice to the skillet. Cover skillet and cook over medium-low heat 5 minutes, or until peppers are slightly softened. Uncover and cook over high heat 5 minutes to reduce the sauce to about 2 tablespoons.
2. Stir together the broth and cornstarch, then stir it into the pepper mixture. Bring to a boil and cook 1 minute to thicken sauce.
3. Serve over white rice.