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4 servings, 1-1/2 cups each
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Prepare as directed, substituting 2 cups of your favorite cut-up mixed fresh vegetables, such as carrots, onions and/or broccoli, for the pepper strips.
The colorful peppers in this zesty skillet team up to provide a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
didnt follow recipe to a T, but it was good.
I substituted the chicken for elk steak pieces cut into ~1/4 inch squares. Used Jasmine rice instead of instant, cooked separately in a cooker and put elk mixture over a bed. Will make this again, and again until the elk runs out...might be a while, have nearly 100 lbs of steak :)
I made this with 2c chicken broth instead of the bouillon/water and instant brown rice. It had to cook a little longer for the rice to be tender and that was too long for the peppers so I'll add them later next time. Everyone but my picky eater loved it.