Friday, May 25, 2012

Recipe Card | by Kelly Cackin

Each week, we will post a new rice recipe for you to try and enjoy! 

In honor of the Memorial Day holiday here in the states, this week's recipe is called Rice on the Grill, originally posted by Shirley Hopkins on

Yield: 6 servings. 
Preparation Time:  15 min.
Cook Time: 15 min.

Photo by Soup Loving Nichole
  • 1 1/3 cups uncooked instant rice
  • 1/3 cup sliced fresh mushrooms
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 1/3 cup ketchup
  • 1 tablespoon butter or margarine

In a 9-inch round aluminum foil pie pan, combine rice, mushrooms, pepper, onion, chicken broth, water, and ketchup. Dot with butter or margarine. Cover with heavy-duty foil; seal edges tightly. While covered, grill for about 15 minutes, or until liquid has been absorbed. Fluff the mixture with a fork and serve immediately.


One serving (prepared with low-sodium broth and reduced-fat margarine) equals 104 calories, 195 mg sodium, trace cholesterol, 21 grams carbohydrate, 2 grams protein, 2 grams fat, 1 gram fiber. 

So, fire up your grill, grab a cold drink, and enjoy the unofficial start of summer!