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Vegetable-Rice Toss

Yield 8 servings (serving size: 2/3 cup)

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)

Nutrition 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

How to Make It

  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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