Cumin Confetti Rice

Cumin Confetti Rice

Carrot, green onions and bell peppers give this skillet rice dish a blast of color and flavor.

Prep Time

10

Minutes

Total Time

22

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Cooking the brown rice the night before will help you make this dinner in a snap.
Serve With
Hey, chopper! This colorful rice dish is great with broiled or grilled steaks or chops.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 135
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 220 mg;
  • Total Carbohydrate 32 g
    • (Dietary Fiber 5 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.