Brown Rice and Vegetables
Brown Rice and Vegetables
Serves 4
- 2 cups cooked brown rice
- 3/4 cup low sodium chicken broth
- 1/2 small onion, diced
- 1/2 each carrot, diced fine
- 1/2 cup red and green bell peppers, diced
- 1/2 stalk celery, sliced 1/8" thick
- 1-1/2 teaspoons oil
- 1 clove garlic, minced
- 1 teaspoon Molly McButter®
- 2 tablespoons cilantro leaves, whole, chopped
- 1/4 teaspoon lime juice
Heat pan; add oil, garlic, carrots, onions, celery and red & green peppers. Toss for 1 to 2 minutes. Add in the rice, toss. Add broth, Molly McButter, lime juice and cilantro.
Per serving (excluding unknown items): 150.8 Calories; 2.6g Fat (15.4% calories from fat); 4.9g Protein; 27.3g Carbohydrate; 0mg Cholesterol; 119mg Sodium. Exchanges: 1-1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fat.