Cumin Confetti Rice

 

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.