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Gluten-Free Sugar Snap Peas and Rice

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.

Gluten-Free Sugar Snap Peas and Rice

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 6
  • 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

Instructions

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

Nutrition

120 Calories
1 1/2g Total Fat
3g Protein
22g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
210mg
9%
Potassium
190mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
4g
17%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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