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Cumin Confetti Rice

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Cumin Confetti Rice
  • Prep 10 min
  • Total 22 min
  • Servings 4
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Carrot, green onions and bell peppers give this skillet rice dish a blast of color and flavor.
Updated Nov 9, 2009

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooking the brown rice the night before will help you make this dinner in a snap.
  • tip 2
    Hey, chopper! This colorful rice dish is great with broiled or grilled steaks or chops.

Nutrition

135 Calories, 1 g Total Fat, 4 g Protein, 32 g Total Carbohydrate

Nutrition Facts

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