Melt butter in a large skillet over medium-high heat. Cook green onions (or peppers and onion) in butter briefly, then add the rice.
Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper.
Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 21.5mg||7 %|
|Sodium 157mg||5 %|
|Potassium 84mg||2 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 30.6g|
|Protein 5.7g||8 %|
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Calories per serving: 223
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