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Sugar Snap Peas and Rice
Sugar Snap Peas and Rice
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Elevate sugar snap peas with sautéed onions, garlic, and thyme-infused rice.
Ingredients:
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 2/3 cup uncooked regular brown rice
  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion (1 medium)
  • 1 clove garlic, finely chopped
  • 1 medium red bell pepper, seeded, cut into thin bite-size strips
  • 2 cups frozen sugar snap peas
  • 2 tablespoons water
Instructions:
  • Heat 1 1/2 cups water, salt, and thyme in a 2-quart saucepan until boiling. Add rice, then simmer covered on low heat for 45 to 50 minutes until rice is tender.
  • Heat oil in a 10-inch nonstick skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until onion is tender. Stir in bell pepper, peas, and 2 tablespoons water; continue cooking and stirring for 2 to 3 minutes until peas are crisp-tender.
  • Add the cooked rice mixture and stir continuously for 1 to 2 minutes until it is heated through.

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