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Moroccan Spice Brown Rice

Yields: 20 Servings    |    Serving Size: 102.03 grams
Calories 73.33, Fat 1.59g, Saturated Fat 0.28g, Cholesterol 0.0mg, Carbohydrates 12.79g, Dietary Fiber 2.12g, Total Sugars 2.14g, Protein 2.24g, Sodium 104.27mg


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


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.