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
- Trader Joe’s Melange a Trois Bell Peppers
- 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
- 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.