Ingredients: 1/2 cup vegetable or chicken broth 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 carrots 1 teaspoon soy sauce 1/4 teaspoon ground cumin
Directions: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. |