Lemon Asparagus Rice

AVERAGE RATING: 4 votes / 4.5 Stars

1 Tbsp olive oil

1 medium onion, diced

2 cups instant white rice, uncooked

1 bunch asparagus, cut into 1”pieces

2 cups water

2 tsp chicken bouillon granules

2 Tbsp reduced fat cream cheese

Grated peel and juice of 1 lemon

Heat oil in large skillet over medium heat. Add onion and sauté until tender. Stir in rice, asparagus, water, and bouillon. Bring to boil. Reduce heat to low. Simmer 5 minutes. Add cream cheese, lemon peel and juice. Stir until combined.

 

8 servings, each serving has 258 calories, 4g fat, 36g carbohydrate, 20g protein, 3g fiber