Stir Fry Veggies with Brown Rice

March 16, 2016

I’ve always had a love-hate relationship with rice growing up.  It was a staple in our house and still to this day we eat it at least once a week. Like most people in the world rice was always paired with beans in addition to legumes, veggies and/or meat in our house. It wasn’t until I began transitioning to becoming a vegetarian that I started to embrace rice. I figured out the only reason why I disliked rice so much was because 95% of the time it was always paired with  beans. Beans being my least favorite food (after eggs of course), rice didn’t stand a chance to win me over.

So on the nights I cook and rice is on the menu, I add everything but beans. Doing this has helped me to actually like rice, I can honestly say things are looking up!  Check out my quick and easy 20 minutes rice bowl recipe below:

Stir Fry Veggies with Brown Rice

  • 1 bag of Trader Joe’s Frozen Brown Rice
  • Garlic
  • Trader Joe’s Melange a Trois Bell Peppers
  • Onions
  • 2 cups of Broccoli Florets
  • 1 cup of Shredded Carrots
  • 1/ cup Low Sodium Vegetable Broth
  • Red Pepper Flakes
  • Trader Joe’s Everyday seasoning
  • Trader Joe’s 21 Salute Seasoning
  • Olive oil
  • Salt
  • Soy Sauce Ginger Marinade (Optional)

In a small sauce pan bring water to a boil, add salt and add the broccoli. Boil for about 5 minutes.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic, bell peppers and onions till sauteed. Add the brown rice, mix evenly with the peppers and onions. Pour in  1/2 a cup of broth enough to bring the rice to a simmer along with the soy marinade. Add the carrots and let cook for about 3 minutes . Add in the cooked broccoli and let cook for another.

Happy Cooking!

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