Cumin Confetti Rice

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

  • Prep Time 10 min
  • Total Time 22 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
135
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
220 mg
220 %;
Total Carbohydrate
32 g
32 %
(Dietary Fiber
5 g
5 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
72%;
Vitamin C
78%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.