Creamy Veggie Rice Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• ½ teaspoon salt
• 2 cups instant basmati or brown rice
• 4 cloves garlic, chopped
• 2½ cups low-sodium chicken broth
• 1 pound asparagus, trimmed and cut into ¼-inch pieces
• 1 red bell pepper, seeded, deribbed, and finely diced
• 1 cup frozen peas and carrots, thawed
• 4 ounces reduced-fat cream cheese, preferably Neufchâtel
• ½ cup grated Asiago cheese
• ¼ cup finely chopped green onion, including green parts

1. Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onion and salt and cook, stirring often, until the onion is golden, 4 to 6 minutes. Add the rice and garlic and cook until the garlic is fragrant, about 1 minute. Add the broth and bring it to a boil. Cover, reduce the heat to a simmer, and cook for 5 minutes.
2. Uncover the skillet, and spread the asparagus and bell pepper on top of the simmering rice to steam. Do not stir the vegetables into the rice. Cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green and crisp-tender, about 5 minutes.
3. Add the peas and carrots and the cream cheese. Stir until the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in ¼ cup of the Asiago cheese. Serve topped with the remaining ¼ cup Asiago and the green onion.