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09-09-2009, 10:03 AM #1
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- Aug 2008
- outside Philadelphia, PA
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Cumin Confetti Rice (to serve with Grilled Taco-Spiced Chicken)
Carrot, green onions and bell peppers give this skillet rice dish a blast of color and flavor.
Prep Time: 10 min
Total Time: 22 min
Makes: 4 servings
1/2 cup vegetable broth or ProgressoŽ 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
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.
Do-Ahead Tip: Cooking the brown rice the night before will help you make this dinner in a snap.
Serve With: Hey, chopper! This colorful rice dish is great with broiled or grilled steaks or chops.
1 Serving: Calories 135 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 220 mg; Total Carbohydrate 32 g (Dietary Fiber 5 g); Protein 4 g Percent Daily Value*: Vitamin A 72 %; Vitamin C 78 %; Calcium 6 %; Iron 8 % Exchanges: 1 Starch; 2 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.
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