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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1/2 cup vegetable broth |
3 cloves garlic, minced |
1 cup chopped green onion |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
2 cups cooked brown rice or 2 cups cooked basmati rice |
1/4 cup shredded carrot |
1 tablespoon soy sauce |
1/4-1/2 teaspoon ground cumin |
salt and pepper |
Directions:
1. Add broth to a 10-inch non-stick skillet.
2. Over medium-high heat bring to a boil.
3. Add garlic, green onion, and bell peppers.
4. Cook in broth for 5-8 minutes, stirring frequently; cook until peppers are tender.
5. Stir in remaining ingredients.
6. Continue to cook and stir occasionally until mixture is heated throughly.
7. We like a strong cumin flavor but if you are unsure, start low and work your way up.
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