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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Be sure to use instant brown rice in this recipe; it cooks in less than half the time of regular rice. Ingredients:
cooking spray |
1 teaspoon olive oil |
1 cup chopped celery |
1 cup thinly sliced carrot |
1 cup chopped onion |
2 teaspoons ground cumin |
2 teaspoons minced peeled fresh ginger |
2 1/2 cups low-sodium chicken broth |
2 cups uncooked instant brown rice |
1/3 cup dried tomato sprinkles |
2 cups frozen english peas, thawed |
Directions:
1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add celery, carrot, and onion; cook 4 minutes or until vegetables are tender, stirring often. Stir in cumin and ginger; cook, stirring constantly, 1 minute. Add broth, rice, and tomato sprinkles; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Stir in peas.
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