Moroccan Spice Brown Rice

Recipe courtesy of
  • AdventHealth

Recipe Ingredients

  • 4 cups organic brown rice, cooked from frozen
  • 1 tablespoon olive oil, Classico
  • ½ cups fresh red bell pepper, chopped
  • ½ cups frozen red, yellow, and green bell peppers (Melange a Trois), strips
  • ¾ cups fresh scallions, tops and bulbs, chopped¾
  • 1 cup summer yellow squash
  • 1 cup fresh baby zucchini
  • 3 tablespoons dried sweetened cranberries (Craisins)
  • 1 tablespoon fresh rosemary
  • 1½ teaspoons Moroccan Spice Rub (recipe included in directions)
  • ½ cups low sodium chicken broth
  • ½ teaspoons Kosher salt, coarse
  • 1¾ cups garbanzo beans, canned, drained, and rinsed
  • 1½ fresh baby spinach
  • 2 teaspoons fresh spearmint

Cooking Instructions

Yields: 20 Servings | Serving Size: 102.03 grams

Moroccan Spice Rub Recipe

Cook rice following the package instructions.

In a hot skillet add olive oil and sauté the peppers, squash and scallions.

Add the cranberries, rosemary, salt and the Moroccan spice followed by the chicken broth.

Bring to a rapid simmer and reduce it by half, then add the garbanzos and fold in the spinach.

Bring to temperature and fold in the mint.

Category Tags

Appetizers and Sides
Diabetes-friendly

Nutritional Data

Calories: 73.33
Fat: 1.59 g
Saturated Fat: 0.28g g
Cholesterol: 0.0 mg
Sodium: 104.27 mg
Carbohydrates: 12.79 g
Fiber: 2.12 g
Sugars: 2.14 g
Protein: 2.24 g