Find a dish perfect for vegetable-lovers with this Chickpea and Veggie Stir-Fried Rice. Learn more about this flavorful dish when you explore this recipe!
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1 each green and yellow pepper, cut into thin strips
2 large carrot s, thinly sliced
2 cloves garlic, minced
2 cups fat-free reduced-sodium vegetable broth
2 cups instant brown rice, uncooked
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
Add To Shopping List
Let's Make It
Heat oil in large skillet on medium-high heat. Add peppers, carrots and garlic; stir-fry 3 min. or until vegetables are crisp-tender.
Add remaining ingredients; mix well.
Bring to boil; cover. Simmer on low heat 5 min. Remove from heat; let stand 5 min. before serving.
To save time, prepare using cut-up fresh vegetables purchased from the produce section or salad bar of your supermarket.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.