If you like rice, you will love this recipe.
2 tables olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 (8 oz) package baby bella mushrooms, quartered
3 cups Texmati white, brown, wild and red rice blend
4 1/2 cups chicken broth
1 tables minced fresh parsley
1 teas lemon zest
In a large saucepan, heat olive oil over medium high heat. Add onion, bell pepper, and mushrooms, cook stirring frequently for 5 min. Add rice, and cook stirring constantly for 1 min. Add broth, and bring to a boil. Reduce heat, cover and simmer for 15 min or until rice is tender and liquid is absorbed. Remove from heat, and stir in parsley and lemon zest.