Asparagus and Basmati Rice
Prep time
Cook time
Total time
A healthy, vegetarian rice salad loaded with asparagus, tomatoes and bell pepper.
Serves: 5 Cups (4 servings)
  • 1½ cups basmati rice, cooked
  • 1 tsp. olive oil
  • ¼ cup onion, diced
  • 1 clove garlic minced
  • ¾ cup sweet bell pepper, diced
  • ½ cup chicken or vegetable broth
  • 2 cup asparagus, cut into ¼" pieces
  • ¼ tsp. ground pepper
  • ¾ cup cherry tomatoes, cut in half
  • 2 cups spinach, fresh
  1. Cook Rice according to directions on package. I used a half cup dry to 1 cup water (add rice and water to a pot, bring to a boil, cover and simmer for 12 minutes, fluff with a fork).
  2. In a skillet, add olive oil, onions, peppers and garlic. Saute for about 5 minutes until slightly soften. Add chicken broth, asparagus and black pepper. Cook for about 3 minutes. Add cherry tomatoes and spinach, stir until spinach is wilted.
  3. Stir in rice and serve.
Calories: 127.8, Fat: 2.2, Cholesterol: 0, Sodium: 25, Potassium: 398, Carbs: 25, Fiber: 2.9, Sugar: .01, Protein: 4.3
Nutrition Information
Serving size: 1½ cups
Recipe by PB + P Design at