Be sure to use instant brown rice in this recipe; it cooks in less than half the time of regular rice.
1 teaspoon olive oil
1 cup chopped celery
1 cup thinly sliced carrot
1 cup chopped onion
2 teaspoons ground cumin
2 teaspoons minced peeled fresh ginger
2 1/2 cups low-sodium chicken broth
2 cups uncooked instant brown rice
1/3 cup dried tomato sprinkles
2 cups frozen English peas, thawed
How to Make It
Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add celery, carrot, and onion; cook 4 minutes or until vegetables are tender, stirring often. Stir in cumin and ginger; cook, stirring constantly, 1 minute. Add broth, rice, and tomato sprinkles; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Stir in peas.