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Sugar Snap Peas and Rice

Sugar Snap Peas and Rice
Recipe Tip
Substitution
You can use regular long-grain white rice instead of the brown rice. Reduce the water to 1 1/3 cups and reduce the cooking time to 15 to 20 minutes.
C the Peppers
Bell peppers, regardless of their color, provide vitamin C also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.

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Based on 2 ratings

Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice. From eatbetteramerica.
Prep Time:20 min
Start to Finish:1 hr 10 min
makes:6 servings (about 3/4 cup each)
1 1/2cups water
1/2teaspoon salt
1/4teaspoon dried thyme leaves
2/3cup uncooked regular brown rice
1teaspoon vegetable oil
1/2cup chopped onion (1 medium)
1clove garlic, finely chopped
1medium red bell pepper, seeded, cut into thin bite-size strips
2cups Green Giant® SELECT® frozen sugar snap peas
2tablespoons water
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.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 22g (Dietary Fiber 4g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 25%; Vitamin C 30%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
1 Review

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Yum!
This recipe looks so good! I love brown rice and sugar snap peas so this should really be tasty!
Posted at 9:17 AM on June 28 2010 by
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