6
Servings
Prep Time
5 Min
Cook Time
15 Min
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1 1/3 cups)
  • 3 cups water
  • 3 cups instant white rice
  • 2 cups frozen peas and carrots
  • 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • WHERE TO BUY
Step 1
<b>HEAT</b> oil in stockpot over medium heat. Add onion; cook, stirring frequently, for 5 minutes or until softened. Add water; bring to a boil. Stir in rice, peas and carrots and bouillon. <BR><BR><b>HEAT</b> to a boil. Cover; reduce heat to low. Cook for 5 to 7 minutes or until rice is cooked and liquid is absorbed.

Nutrition Information

154.57 Kcal

  • calcium

    25.48 Milligrams

  • protein

    3.51 Grams

  • iron

    1.99 Milligrams

  • potassium

    114.99 Milligrams

  • carbohydrates

    29.04 Grams

  • fiber

    2.28 Grams

  • sodium

    685.43 Milligrams

  • fat

    2.91 Grams

  • saturedfat

    3.45 Grams