Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.
Sugar Snap Peas and Rice
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 10
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
-
Step1In 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.
-
Step2In 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.
-
Step3Stir 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 1/2Tips from the Betty Crocker Kitchens
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