- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
Method
In saucepan, heat vegetable oil over medium-high heat. Fry onion until softened. Add red pepper and rice; stir for 1 minute.
Add chicken stock, cinnamon, salt and pepper; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. With fork, stir in peas; heat through.
Nutritional facts <b>Per serving:</b> about
- Sodium 460 mg
- Protein 6 g
- Calories 207.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 35 g
%RDI
- Iron 7.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 87.0
