Ingredient:
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 tsp soy sauce
1/4 tsp ground cumin
Method:
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.
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 tsp soy sauce
1/4 tsp ground cumin
Method:
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.
