Sunny Pepper Parmesan Rice with Spinach

How to cook Sunny Pepper Parmesan Rice with Spinach

Ingredients: 2 cups uncooked instant rice 2 cups splash 1 tablespoon vegetable grease 1 large orange bell dot, finely chopped 1 cup red bell mottle, finely chopped 1 cup yellow bell speckle, finely chopped 3 tablespoons chopped sweet onion 2 cups torn baby spinach leaves 1 teaspoon garlic spice 1 tablespoon seasoned salt vinaigrette salad dressing to savour 1/2 cup grated Parmesan cheese

Directions: Place rice and water in a bank, and bring to a splutter. Let sit five minutes. Fluff with a fork. Heat the oil in a wok over medium torridness. Stir in the orange bell fleck, red bell spray, yellow bell scatter, onion, and spinach. Season with garlic salt and seasoned punch. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated from one end to the other.


Servings Per Modus operandi: 8

Amount Per Serving

Calories: 210

Total Fat: 9.2g Cholesterol: 5mg Sodium: 964mg Total Carbs: 26.9g Dietary Fiber: 1.5g Protein: 5.2g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving for the sake:8 peoples

Comments are closed.