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
Preparation
In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
