Bombay Rice

Makes 6 Servings


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.