University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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White Rice with Vegetables
Total : 35 min

Ingredients:

  • ½ tablespoon vegetable oil
  • ½ medium onion, chopped
  • 1 teaspoon minced garlic
  • 1 cup long grain white rice
  • 2 cups hot water
  • ½ teaspoon salt
  • ½ cup fresh or frozen corn, peas, carrots, or peppers (optional)

Directions:

  1. In medium pan, heat oil and sauté onion, garlic, and rice.  Add hot water and salt.  Bring to a full boil.  Cover and simmer for 15 minutes without stirring.  If desired, add vegetables, cover, and cook for an additional 5 minutes.
  2. Uncover, give rice a full turn and cover again.  Turn heat off.
  3. Let stand 15 minutes before serving.
Exchange: 2 starch, 1 vegetable
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
6 ½-cup servings
 Amount Per Serving
 Calories 140      Calories from Fat 5
% Daily Value 
1%0% Total Fat 0.5g0g
0%0% Cholesterol   0mg0mg
8%0% Sodium   200mg0mg
10%0% Total Carbohydrate   30g0g
4%0%   Dietary Fiber   1g0g
0%   Sugars   0g
6%0% Protein   3g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: