Directions:
- 1. Prepare the rice according to package directions, using the broth instead of water and salt.
- 2. Once rice is close to done, heat the oil in a large skillet over low heat.
- 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
- 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
- 5. Serve the vegetables over the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.87 Kcal (1348 kJ) | ||
| Calories from fat | 101.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.27g | 17% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 1% | |
| Sodium | 1378.95mg | 57% | |
| Potassium | 439.96mg | 9% | |
| Total Carbs | 50.07g | 17% | |
| Sugars | 5.7g | 23% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 5.97g | 12% | |
| Vitamin C | 63.3mg | 106% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 27.7mg | 154% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 115.35 Kcal (483 kJ) | ||
| Calories from fat | 36.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 17% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 1% | |
| Sodium | 494.16mg | 57% | |
| Potassium | 157.66mg | 9% | |
| Total Carbs | 17.94g | 17% | |
| Sugars | 2.04g | 23% | |
| Dietary Fiber | 1.56g | 17% | |
| Protein | 2.14g | 12% | |
| Vitamin C | 22.7mg | 106% | |
| Vitamin A | 0.5mg | 49% | |
| Iron | 9.9mg | 154% | |
| Calcium | 12.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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