Snow peas and carrots lend crunch, color and vitamin A to this delicious rice dish. Vitamin A promotes good vision and healthy skin.
Makes 4 side-dish servings
|1||tablespoon vegetable oil|
|1||cup chopped onion|
|2||cloves garlic, minced|
|1||cup uncooked white rice|
|1||can (about 14 ounces) fat-free reduced-sodium chicken broth|
|3||ounces (1 cup) fresh snow peas, cut lengthwise into thin strips|
|2||medium carrots, coarsely shredded|
*If using converted rice, increase water to 1/2 cup.
- Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 4 minutes or until tender. Add rice; cook and stir 1 minute.
- Add broth and water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 18 minutes. Stir in snow peas and carrots. Cover and simmer 2 minutes or until liquid is absorbed.
- Remove from heat. Let stand, covered, 5 minutes; fluff with fork before serving.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||15 %|
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