Ingredients
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
teaspoon soy sauce
1/4
teaspoon ground cumin
Preparation
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.
