Cumin Confetti Rice

Recipe Ingredients

1/2 cup	118ml	Fat-free chicken broth or vegetable broth
3		Garlic cloves - finely chopped
1 cup	62g / 2.2oz	Chopped green onions - (abt 9 medium)
1 cup	146g / 5.1oz	Diced green bell pepper - (abt 1 medium)
1 cup	146g / 5.1oz	Diced red bell pepper - (abt 1 medium)
1/4 cup	27g / 1oz	Shredded carrot
2 cups	320g / 11oz	Cooked brown or basmati rice
1 teaspoon	5ml	Soy sauce

Recipe Instructions

Heat broth to boiling in a 10-inch nonstick skillet over medium-high heat. Cook garlic, onions, and bell peppers in broth 5 to 8 minutes, stirring frequently, until bell pepper is tender. Stir in remaining ingredients; heat through.

This recipe yields 4 servings.

Content per Serving:

calories .. 130 protein .. 4 g total fat .. 1 g

carbohydrates .. 29 g dietary fiber .. 3 g sodium .. 200 mg

cholesterol .. 0 mg

Source:
BETTY CROCKER'S NEW LOW-FAT, LOW-CHOLESTEROL COOKBOOK by General Mills, Inc. (c) 1996 - Macmillan, New York, NY - 224 pages - $19.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.