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Rice with Roasted Red Peppers, Black Olives and Feta

Rice with Roasted Red Peppers, Black Olives and Feta comes together with Long Grain White Rice, Olive Oil Or Less, Fresh Lemon Juice, Tomato Sundried Softened, and Freshly Ground Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 cup
• 1 tbsp
• 2 tbsp
• 3 tbsp
• 1/4 tsp

Method (preview)

1. 1

   CHAR BROIL THE PEPPER: Position rack so that pan will be 6 inches from heat.

2. 2

   Preheat broiler to high.

3. 3

   Place pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.

4. 4

   STEAM: transfer to a paper or plastic bag or wrap in plastic wrap.

5. 5

   Let stand until cool to touch.

6. 6

   Halve the pepper, core, seed, peel, and chop (into raisin-sized pieces).

7. 7

   In a small skillet, heat oil and saute the green onion until soft (3 to 4 mins).

8. 8

   Add garlic and soften (1 min) and add parsley, lemon juice, sundrieds, olives, black-pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.

9. 9

   Toss the hot rice with the bell pepper.

10. 10

    Serve hot with crumbled feta.

11. 11

    Refrigerate any leftovers and serve, cold, on lettuce leaves, as salad.

12. 12

    MCServing (about 2/3 cup each)