Carrot, green onions and bell peppers give this skillet rice dish a blast of color and flavor.
cup vegetable broth or Progresso™ chicken broth (from 32-oz carton)
garlic cloves, finely chopped
medium green onions, chopped (1 cup)
medium green bell pepper, diced (1 cup)
medium red bell pepper, diced (1 cup)
cups cooked brown or basmati rice
cup shredded carrot
teaspoon soy sauce
teaspoon ground cumin
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 10 ),
% Daily Value
- Total Fat
- 1 g
- 1 %
- (Saturated Fat
- 220 mg
- 220 %;
- Total Carbohydrate
- 32 g
- 32 %
- (Dietary Fiber
- 5 g
- 5 %
- 4 g
- 4 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.