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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
cooking spray |
1 teaspoon sesame oil |
3/4 cup diced onion |
1/2 cup diced carrot |
2 garlic cloves, minced |
2 (10 1/2-ounce) cans low-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon chinese five-spice powder |
1 1/4 cups uncooked long-grain rice |
1/2 cup frozen english peas, thawed |
1/2 cup sliced green onions |
sliced green onion tops (optional) |
Directions:
1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion, carrot, and garlic; cook until tender.
2. Stir broth and next 3 ingredients into vegetable mixture; bring to a boil. Stir in rice; return to a boil. Cover, reduce heat, and cook 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Add peas and 1/2 cup green onions; toss gently. Garnish with green onion tops, if desired.
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