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Sugar Snap Peas and Rice

  • 6servings
  • 70minutes
  • 120calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups water

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon dried thyme leaves

  4. 2/3 cup uncooked regular brown rice

  5. 1 teaspoon vegetable oil

  6. 1/2 cup chopped onion (1 medium)

  7. 1 clove garlic, finely chopped

  8. 1 medium red bell pepper, seeded, cut into thin bite-size strips

  9. 2 cups Green Giant® SELECT® frozen sugar snap peas

  10. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.

  2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.

  3. Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

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