Rice with Almonds and Peas

1 Review
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Photo: Jennifer Causey; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 3/4 cup)
By Bruce Weinstein and Mark Scarbrough
June 2015
RECIPE BY Cooking Light

Basmati rice is fluffy and fragrant; top with stir-fries, use for rice stuffings, or make rice pudding.

Ingredients

  • 1 cup unsalted chicken stock (such as Swanson)
  • 3/4 cup uncooked white basmati rice
  • 1/4 teaspoon kosher salt
  • 2/3 cup frozen peas, thawed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup sliced almonds, toasted

Nutritional Information

  • Calories 192
  • Fat 2.9g
  • Satfat 0.2g
  • Monofat 1.8g
  • Polyfat 0.7g
  • Protein 6g
  • Carbohydrate 39g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 2mg
  • Sodium 177mg
  • Calcium 26mg

How to Make It

Bring stock, rice, and salt to a boil in a large saucepan. Reduce heat to low; cover and simmer 15 minutes or until liquid is absorbed. Fluff rice with a fork. Stir in peas and pepper. Cover and let stand 5 minutes. Sprinkle with almonds.

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Ratings & Reviews

Kind of dull

steponme
December 21, 2015
I think we'd have liked this better if we had a protein dish that had a sauce to go with it.  As it was, this was not very flavorful and kind of dry.  I even added some garlic powder but it didn't seem to help much.  I have better CL rice side dishes so I'll stick with those. 

Delicious

daneanp
May 06, 2015
My rice could've cooked a little longer, but it was still delicious.  Served with with tilapia fish and roasted red pepper sauce pictured with rice.  Great meal.
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