Shelly's Recipe

CREAMY RICE PRIMAVERA

Category: Rice/Risotto

2 tbsp butter
3 cloves fresh garlic
4 ounces sliced baby portabella mushrooms
6 spears asparagus, cut into 1 inch pieces
1/2 cup green peas
1 (8-ounce) container tomato trinity (contains diced onions, tomatoes, and bell peppers)
1/2 tsp lemon pepper
1 (8.8-ounce) pouch precooked long grain rice
1/2 cup Alfredo sauce
2 tbsp grated Parmesan cheese
4 fresh basil leaves

Preheat large saute pan on medium-high 2–3 minutes. Place butter in pan. Using garlic press, crush cloves into pan. Use knife to remove garlic from bottom of press. Add mushrooms, asparagus and peas and cook 3–4 minutes, stirring occasionally, until browned.

Stir in tomato trinity and lemon pepper. Cook 4–5 minutes, stirring occasionally, until peppers are tender and onions are browned.

Stir in rice, Alfredo sauce, and cheese. Cover, reduce heat to low, and cook 5 minutes, stirring occasionally, or until thoroughly heated. Chop (rinsed) basil leaves, then measure (1 tbsp). Stir into rice and serve.