Sugar Snap Peas and Rice

From: Eat Better America

Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice. From eatbetteramerica.

1 1/2	cups water
1/2	teaspoon salt
1/4	teaspoon dried thyme leaves
2/3	cup uncooked regular brown rice
1	teaspoon vegetable oil
1/2	cup chopped onion (1 medium)
1	clove garlic, finely chopped
1	medium red bell pepper, seeded, cut into thin bite-size strips
2	cups Green Giant® SELECT® frozen sugar snap peas
2	tablespoons water

1.	In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
2.	In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
3.	Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

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