Ingredients30 m servings 232 cals
- Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon(R), and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
- Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.
Per Serving: 232 calories; 5.1 g fat; 40.4 g carbohydrates; 5 g protein; 2 mg cholesterol; 356 mg sodium. Full nutrition
ReviewsRead all reviews 8
Very good! I added garlic powder and a little salt with the thyme and pepper. I also added broccoli instead of peas as my husband doesn't like peas.
My husband did this while I cooked another dish. I thought maybe it tasted too lemony, and next time would try maybe a little heavier on the spices.
Really good. I left out the almonds but followed the recipe other than that. Will make again.
Very simple rice to make. Tasty. I had never "roasted"? he rice with margarine/butter before adding fluids, it keeps the rice nice and clean and not sticky.
Absolutely amazing dish. Simple and easy to make with great results. I used brown rice instead of white, and adjusted cooking times accordingly. I'm from the UK and thus don't have the specific ...
Turned out great! I changed the recipe a bit. I used fresh squeezed lemon juice, jasmine rice and 1/8 tsp of whole thyme and 1/8 tsp of turmeric. I didn't add the peas or almonds.