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