Ingredients:
1/4 cup green peppers or 1/4 cup red peppers, finely chopped
3/4 cup broccoli, finely chopped
1/3 cup carrots, shredded
2 garlic cloves, minced
1 cup long-grain rice, uncooked
1/2 teaspoon dried thyme
1 tablespoon dried parsley
1 tablespoon chicken bouillon
1 teaspoon salt
1/8 teaspoon black pepper
2 cups low sodium chicken broth
cooking spray or 1 tablespoon butter
Directions:
Heat a skillet with a lid over medium and spray with cooking spray or melt butter. Add all ingredients through rice. Cook until rice is browned and veggies are tender but still crisp.
Stir in chicken broth and spices, heat to a boil.
Cover and reduce heat to low, cook for 20 minutes or until rice is done and most liquid is absorbed.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.