Method:Stir Frying

1. Formula

1. 2 tablespoons olive oil
2. 1 onion, chopped
3. 1/4 cup drained sliced jarred pimientos, chopped
4. 1 tomato, peeled and chopped
5. 1 clove garlic, minced
6. 1 1/4 teaspoons salt
7. 1/4 teaspoon turmeric
8. 2 cups rice, preferably medium-grain such as arborio
9. 3 cups canned low-sodium chicken broth or homemade stock
10. 1 cup water
11. 1/2 cup chopped flat-leaf parsley
12. 1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
13. 1 cup frozen peas
14. 1 (6.5 ounce) jar marinated artichoke hearts, drained and sliced
15. 2 cups drained and rinsed canned cannellini beans

2. Nutrition Information

• Calories: 628 kcal
• Carbohydrates: 111 g
• Dietary Fiber: 12 g
• Fat: 11 g
• Protein: 19 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
2. Stir in the salt, turmeric, and rice. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
3. Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.

4. Remark