1 tbsp. extra-virgin olive oil

1 med. onion, diced

1/4 tsp. salt

2 c. instant brown rice

4 cloves garlic, chopped

2 1/2 c. vegetable broth or reduced-sodium chicken broth

1 lb. asparagus, trimmed & cut into 1/4″ pcs.

1 red bell pepper, finely diced

1 c. frozen peas, thawed

4 oz. reduced-fat cream cheese (Neufchatel)

1/2 c. grated Asiago or Parmesan cheese, + more for passing, if desired

1/4 c. minced chives or scallion greens

Heat oil in lg. nonstick skillet over med.-low heat.  Add onion & salt cook, stirring often, til soft & just beginning to brown, 4-6 min.  Add rice & garlic & cook til garlic is fragrant, 30 sec.-1 min.  Add broth & bring to a boil; cover, reduce heat to a simmer & cook for 5 min.

Remove cover & spread asparagus & bell pepper on top of the simmering rice–do not stir into rice mixture.  Replace cover & continue simmering, adjusting heat if necessary, til liquid is almost absorbed & asparagus is bright green but still crisp, about 5 min.

Add peas & cream cheese; stir til mixture is creamy & cheese is incorporated.  Return to simmer & continue cooking til liquid has evaporated & asparagus is tender, about 5 min more.  Stir in 1/2 c. Asiago (or Parmesan).  Serve topped w/ chives (or scallions), & additional grated cheese, if desired.

Serves 4, 1 1/2 c. ea.

Nutrition info per serving:  368 cal.; 14 g. total fat (6 g. sat.); 29 mg. chol.; 51 g. carbs.; 13 g. pro.; 7 g. fiber; 665 mg. sodium.