Ingredients35 m servings 227 cals
- Heat oil in a saucepan over medium heat; cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir rice into onion mixture until rice to coat with oil. Stir chili powder into rice mixture, reduce heat to medium-low heat, and cook until fragrant, 1 to 2 minutes.
- Stir water and vegetable bouillon into rice mixture and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes. Stir peas into rice mixture. Simmer until rice is tender and water is absorbed, 10 to 15 more minutes. Fluff with fork before serving.
Per Serving: 227 calories; 2.9 g fat; 44.2 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 36 mg sodium. Full nutrition
ReviewsRead all reviews 4
Mzlizz, I was needing a side dish for my grilled pork chop and came across your Wonderful rice! Totally Yummo!! My first thought was, hhhmmm, I need to dress this up with some salsa. SOOO glad...
This was pretty good, and simple to make. I didn't cook it as long as suggested, and I'm glad I didn't because it was done about 5 minutes early. I added some veggie beef crumbles with the rice ...
Pretty good recipe! The only thing I didn't add was the peas. It still tasted pretty good. Very simple and delicious.