March 21, 2019
Garden Vegetable Rice
A simple vegetable rice recipe flavored with chicken broth and thyme
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10Prep Time Minutes
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30Total Time Minutes
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6Number of Ingredients
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4Servings
Ingredients
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1 tablespoon Parkay® Original Spread-tub
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3/4 cup long-grain white rice, uncooked
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1/2 teaspoon minced garlic
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1-1/2 cups reduced-sodium chicken broth
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1 cup frozen mixed vegetables
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1/4 teaspoon dried thyme leaves
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1/8 teaspoon salt
Nutrition Information
Garden Vegetable Rice
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 30 mg | 3% |
| Carbohydrate | 34 g | 11% |
| Cholesterol | 0 | |
| Total Fat | 2 g | 4% |
| Iron | 2 mg | 12% |
| Calories | 183 kcal | 9% |
| Sodium | 322 mg | 13% |
| Protein | 5 g | 10% |
| Saturated Fat | 1 g | 3% |
| Sugars | 2 g | 0 |
| Dietary Fiber | 2 g | 10% |
| Vitamin C | 2 mg | 3% |
| Vitamin A | 2038 iu | 41% |
Directions
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Step one
Melt Parkay in medium skillet over medium-high heat. Add rice and garlic; cook 3 minutes or until garlic is fragrant, stirring frequently.
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Step two
Add broth, vegetables, thyme and salt to skillet; bring to boil. Cover skillet, reduce heat to low and cook 18 minutes or until rice is tender.
Tips
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Preparation images
Garden Vegetable Rice
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