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Ingredients
| brown rice: 1 cup |
| soup - vegetable broth: 2 1/2 cups |
| olive oil: 2 Tbl |
| red bell pepper: 1 pepper (thinly sliced) |
| yellow bell pepper: 1 pepper (thinly sliced) |
| zucchini squash: 1 whole squash (thinly sliced) |
| fresh cilantro (coriander): 6 Tbl (diced) |
| dried basil (ground): 1 tsp |
| salt: 1 tsp |
Easy Brown Rice With Peppers and Zucchini
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
53 min -
Servings
4 serving(s)
Tags
- 1. Prepare the rice according to package directions, using the broth instead of water and salt.
- 2. Once rice is close to done, heat the oil in a large skillet over low heat.
- 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
- 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
- 5. Serve the vegetables over the rice.