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Asparagus and Basmati Rice
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Description
A healthy, vegetarian rice salad loaded with asparagus, tomatoes and bell pepper.
Ingredients
- ½ cups Uncooked Basmati Rice
- 1 teaspoon Olive Oil
- ¼ cups Onion, Diced
- ¾ cups Sweet Bell Pepper, Diced
- 1 clove Garlic, Minced
- ½ cups Chicken Broth Or Vegetable Broth
- 2 cups Asparagus, Cut Into 1/4" Pieces
- ¼ teaspoons Ground Pepper
- ¾ cups Cherry Tomatoes, Cut In Half
- 2 cups Spinach, Fresh
Preparation
Cook rice according to directions on package. I used a half cup dry to 1 cup water. (My instructions said to add rice and water to a pot, bring to a boil, cover and simmer for 12 minutes, remove from heat and fluff with a fork—or according to your package). You’ll want 1 1/2 cups of cooked rice.
In a skillet over medium heat, add olive oil, onions, peppers and garlic. Saute for about 5 minutes until slightly softened. Add chicken broth, asparagus and black pepper. Cook for about 3 minutes. Add cherry tomatoes and spinach. Cook and stir until spinach is wilted.
Stir in rice and serve.
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