Vegetable-Rice Toss

Oxmoor House
8 servings (serving size: 2/3 cup)


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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)


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.

Created date

April 2008

Nutritional Information

Calories 139
Caloriesfromfat 8 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.6 g
Carbohydrate 27.7 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 113 mg
Calcium 0.0 mg