1/2 cup basmati rice
1 teaspoon canola oil
1 lemon, zest plus juice
1 slice (1 1/4 inch size) fresh ginger
1 cup no-fat, low-salt chicken broth
2 cups frozen tiny peas
salt and freshly ground black pepper
Place rice in strainer and rinse under cold water.
Heat oil in a small, nonstick skillet. Add the rice, lemon zest and ginger. Stir about one minute. Add the chicken broth and lemon juice. Bring to a boil, cover and simmer 18 minutes.
Add peas, cover and cook 2 minutes. Remove from heat and add salt and pepper to taste.