Créé avec l’IA
Bell Pepper and Carrot Vegetable Rice
35 min 201 kcal par portion Facile
Ingrédients
4 Portions
- cooked brown rice2 cups
- orange bell pepper, diced1 cup
- carrots, grated1 cup
- onion, diced1 small
- canola oil2 tablespoons
- paprika1 teaspoon
- cumin powder0,5 teaspoon
- salt1 teaspoon
- black pepper0,25 teaspoon
- parsley, chopped2 tablespoons
Instructions
- 1
Heat the canola oil in a large skillet or wok over medium heat.
- 2
Add the diced onion and sauté for 2-3 minutes until translucent.
- 3
Add the diced orange bell pepper and grated carrots. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are slightly tender.
- 4
Stir in the paprika, cumin powder, salt, and black pepper. Mix well to coat the vegetables with the spices.
- 5
Add the cooked brown rice to the skillet. Stir thoroughly to combine all ingredients and heat the rice through, about 3-4 minutes.
- 6
Remove from heat and sprinkle the chopped parsley over the rice.
- 7
Serve hot as a main or side dish. Enjoy your Bell Pepper and Carrot Vegetable Rice!
