1/4 cup chopped green pepper
1/4 cup chopped onion
1 medium tomato, seeded and diced
1 tablespoon olive oil
1 cup uncooked long grain rice
2 cups chicken broth
salt and pepper to taste
In a saucepan, saute green pepper, tomato and onion in oil until
tender. Add rice; cook and stir for 2 minutes. Stir in broth, salt and pepper; bring to a boil. Reduce heat; cover and
simmer 25 minutes or until rice is tender.
Yield: 4 servings.
Do you Menu?
Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
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