Bombay Rice

Ingredients

2	tsps	oil
1		carrot, chopped
1		red bell pepper, chopped
1		onion, chopped
1		zucchini, chopped
1	Tbsp	curry powder
1	tsp	ground cumin powder
1	can	(15 oz.) chickpeas (garbanzo beans), drained
1	cup	dried apricots, chopped
1	can	(14 1/2 oz.) low sodium chicken broth
2	cups	Minute^® White Rice, uncooked

Heat oil in medium nonstick saucepan on medium-high heat. Add carrots, peppers, onions, zucchini and seasonings; cook and stir until vegetables are tender.
Add chick peas, apricots and broth; bring to boil, stirring occasionally.
Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Substitute: Try raisins instead of the dried apricots.