| 1/2 | cup vegetable broth or Progresso® chicken broth (from 32-oz carton) |
| 3 | garlic cloves, finely chopped |
| 16 | medium green onions, chopped (1 cup) |
| 1 | medium green bell pepper, diced (1 cup) |
| 1 | medium red bell pepper, diced (1 cup) |
| 2 | cups cooked brown or basmati rice |
| 1/4 | cup shredded carrot |
| 1 | teaspoon soy sauce |
| 1/4 | teaspoon ground cumin |
| 1. | Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook garlic, onions and bell peppers in broth 5 to 8 minutes, stirring frequently, until bell peppers are tender. |
| 2. | Stir in remaining ingredients; cook until hot. |
|
| Cooking the brown rice the night before will help you make this dinner in a snap. |
|
| Hey, chopper! This colorful rice dish is great with broiled or grilled steaks or chops. |
Nutrition Information:
135 ( 10 ); 1 g ( 0g); 0mg; 220 mg; 32 g ( 5 g); 4 g 72 %; 78 %; 6 %; 8 % 1 ; 2