Minute Maid Rice
Prep time: 15 minutes Cook time: 15 minutes Servings: 6
Ingredients:
2 cups water
2 cups Minute Maid rice*
1 cup frozen peas, thawed
1 can sliced mushrooms, drained
2 Tbsp chicken bouillon
1 tsp garlic powder
3 Tbsp asian stir fry spice (Epicure spice)
1 tsp ginger (optional)
Directions:
1. Bring the water and chicken bouillon to a boil.
2. Add the rice to the pot and remove from burner. Let sit for 5 minutes as it cooks (or as per directions on the box).
3. While waiting, add peas and mushrooms to a large frying pan on low-medium heat.
4. Add garlic powder and asian stir fry spice to peas and mushrooms.
5. Once rice is done, add to the frying pan. Fry for 5-10 minutes on medium heat.
6. Taste and add additional spices if needed.
Reheats well. Does not freeze well.
*If you don't have Minute Maid rice or a different kind of instant rice, you can use regular rice. Just add the chicken bouillon, garlic powder, and other spices while the rice boils as per the cooking instructions on the box or bag.
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I followed my heart and it led me to the fridge.
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Cookbook: Kitchen Keepsakes
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