This is the main content.
Vegetable-Studded Rice
Recipes
Vegetable-Studded Rice
4 servings
20 minutes total

Ingredients

  • 1 ¾ cups reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red pepper
  • 1 medium red bell pepper
  • 2 cups instant brown rice
  • 1 cup frozen green peas
  • ¼ cup sliced fresh green onions

Steps

    1. Combine in large sauté pan: broth, soy sauce, garlic, and red pepper; bring to a boil on high. Cut pepper into bite-size pieces; set aside.
    2. Stir rice into pan and return to a boil, then reduce heat to low, cover, and cook 5 minutes.
    3. Remove pan from heat; stir in peppers, peas, and onions. Cover and let stand 5–7 minutes until water is absorbed. Fluff with fork and serve.

Amount per ¼ recipe serving: Calories 230, Total Fat 1.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 700mg, Total Carb 47g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 8g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 6%