Easy Vegetable Rice Medley

4.2
(49) 43 Reviews
Prep Time
5
min.
Total Time
20
min.
Servings

4 servings, 1-1/4 cups each

What You Need

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Make It

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  • Heat oil in nonstick skillet. Add onions, carrots, celery and peppers; cook 5 min. or until tender.
  • Add broth; bring to boil.
  • Stir rice and peas; cover. Simmer 5 min. Remove from heat. Let stand 5 min. before serving.

Substitute

Substitute 3 cups frozen broccoli florets or frozen mixed vegetables for the vegetables. Add when you would have added the peas.

Tip

If there's only 2 of you, this dish is also great reheated the next night.

Servings

  • 4 servings, 1-1/4 cups each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 1/2 Fat

Nutrition Bonus

Here's a tasty way to eat your vegetables. The carrots are an excellent source of vitamin A and the sweet red peppers are rich in vitamin C.

Nutritional Information

Serving Size 4 servings, 1-1/4 cups each
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 4g
Saturated fat 0g
Cholesterol 0mg
Sodium 310mg
Carbohydrate 39g
Dietary fiber 4g
Sugars 6g
Protein 9g
   
Vitamin A 70 %DV
Vitamin C 40 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • gloryhornby |

    I love this recipe. I added some mushrooms, water chestnuts and broccoli. Love the crunch of the water chestnuts. So much healthier than some of those frozen things you buy.

  • jilldanky |

    quick, easy, and fast. next time i will chop the vegie's the day before and make it for a quick lunch! great meal!

  • milicia98 |

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