Brown Rice with Tomatoes and Peas
Recipe: #2749
November 19, 2011
Categories: Side Dishes, Rice, Brown Rice, Tomato, South American, Southern, Southwest, 5 Ingredients Or Less, Brunch, Easter, Sunday Dinner, Gluten-Free Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"A quick and easy side to go with any meal"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (377.3 g)
- Calories 374.1
- Total Fat - 3 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 21.5 mg
- Total Carbohydrate - 76.9 g
- Dietary Fiber - 8.1 g
- Sugars - 7.9 g
- Protein - 10.8 g
- Calcium - 48 mg
- Iron - 3.1 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Drain the can of peas and rinse under cold water; set aside.
Step 2
Pour the tomatoes into a large saucepan; take a knife and cut the tomatoes into bite sized pieces; add the pepper and garlic powder. Bring to simmer on medium heat; add the rice, cover and simmer for 10 minutes or until rice is soft.
Step 3
Add the drained peas to the rice mixture; mix well; simmer a further 2 minutes, only until peas are heated through.
Tips
No special items needed.
2 Reviews
You'll Also Love
