SUGAR SNAP PEAS AND RICE

Sugar Snap Peas and Rice image

From Betty's Soul Food Collection... Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

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Ingredients

1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
2/3 cup uncooked regular brown rice
1 teaspoon vegetable oil
1/2 cup chopped onion (1 medium)
1 clove garlic, finely chopped
1 medium red bell pepper, seeded, cut into thin bite-size strips
2 cups frozen sugar snap peas
2 tablespoons water

Steps:

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

Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g