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Prep 20min
Total1hr10min
Servings6
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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
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Steps
1
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.
2
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.
3
Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
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You can use regular long-grain white rice instead of the brown rice. Reduce the water to 1 1/3 cups and reduce the cooking time to 15 to 20 minutes.
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