Quick Rice and Peas
Makes: 2 servings
- 1/2 cup long-grain white rice
- 1 cup frozen peas
- 2 teaspoons canola oil
- Salt and freshly ground black pepper
Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, about 8 minutes. Add peas and continue to boil 2 minutes. Test a grain; rice should be cooked through, but not soft.
Drain and place in a bowl. Mix in oil and salt and pepper to taste.
Per serving: 264 calories (17 percent from fat), 5.1 g fat (0.5 g saturated, 3.0 g monounsaturated), no cholesterol, 7.1 g protein, 46.9 g carbohydrates, 3.6 g fiber, 83 mg sodium.