Easy Vegetable Rice Medley
EASY VEGETABLE RICE MEDLEY 1 Tbsp. canola oil 1 cup chopped onions (about 1 medium) 1/2 cup chopped carrots (about 1 medium) 1/2 cup chopped celery (about 1 stalk) 1/2 cup chopped red peppers 1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth 1 1/2 cups Minute White Rice, uncooked 1 cup frozen peas Heat oil in nonstick skillet. Add onions, carrots, celery and peppers; cook 5 minutes or until tender. Add broth; bring to boil. Stir rice and peas; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes before serving. Makes 4 servings, 1 1/4 cups each. CAL 220, FAT 4g (sat 0g), CHOL 0mg, SODIUM 310mg, CARB 39g, FIBER 4g, SUGARS 6g, PROTEIN 9g, VIT A 70%DV, VIT C 40%DV, CALCIUM 4%DV, IRON 15%DV SUBSTITUTE: Try 3 cups frozen broccoli florets or frozen mixed vegetables for the vegetables. Add when you would have added the peas. |
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