Peppered Brown Rice
From quick cooking 2004 nov/dec issue
Steps
In a large saucepan , bring water and bouillon to a boil.
Stir in rice.
Reduce heat.
Cover and simmer for 10 minutes or until water is absorbed.
Meanwhile , in a large skillet , saute the vegetables in oil until tender.
Stir in the tarragon and rice.
Heat through.
Ingredients
water, chicken bouillon granule, instant brown rice, onion, sweet red pepper, yellow sweet pepper, sweet green pepper, fresh mushrooms, celery, vegetable oil, dried tarragon