Preparation:
Heat oil and margarine in 12-inch skillet or Dutch oven over medium-high heat. Cook onion in oil mixture, stirring frequently until tender. Stir in zucchini and bell peppers. Cook about 5 minutes, stirring frequently, until tender. Stir in wine. Cook until liquid has evaporated; reduce heat to medium. Stir in rice. Cook uncovered, stirring frequently, until rice begins to brown.
Mix hot water, bouillon granules, half-and-half and pepper. Pour 1/2 cup bouillon mixture over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining bouillon mixture, 1/2 cup at a time. Sprinkle with cheese. |
