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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Prepare the rice according to package directions, using the broth instead of water and salt. | 2. 2. Once rice is close to done, heat the oil in a large skillet over low heat. | 3. 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute. | 4. 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender. | 5. 5. Serve the vegetables over the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
vegetable broth	2 1/2	cups		405.9	65.805	14.883	9.594
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red bell pepper	1		sliced	-	-	-	-
yellow bell pepper	1		sliced	-	-	-	-
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
cilantro	6	tablespoons	diced	1.38	0.2202	0.1278	0.0312
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.