Yellow Rice with Spring Peas

Prep: 3 minutes; Cook: 18 minutes


4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 54
Caloriesfromfat 1 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.2 g
Carbohydrate 10.9 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 219 mg
Calcium 5 mg


Cooking spray
1/2 cup chopped onion
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/2 teaspoon ground turmeric
3/4 cup fat-free, less-sodium chicken broth
1/2 cup water
1/8 teaspoon salt
1/2 cup frozen petite green peas


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until tender. Cut open rice bag; pour rice into pan. Add turmeric; sauté 2 minutes. Add broth, 1/2 cup water, and salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until rice is tender and liquid is absorbed. Stir in peas.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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