Brown Rice with Roasted Peppers and More
1 tsp olive oil
1/4 red onion, diced
1/2 zucchini, diced
1/2 cup frozen corn, thawed
1-2 cloves of garlic, minced
1 handful grape tomatoes, halved
1/2 bottle of roasted red peppers (marinated) Cut then into smaller pieces.
2 tbsp fresh parsley, chopped
1-2 tsp chicken bouillon granules
1 teaspoon soy sauce
1 cup of whole grain instant brown rice, prepared per instructions
Heat the olive oil in a skillet over medium heat.
Add the onion and sauté for 3-4 minutes or until soft.
Add the corn and zucchini and cook for an additional 3 minutes.
Stir in the halved grape tomatoes, roasted peppers and parsley, sauté for 1 minute or until tomatoes almost wilt.
Combine vegetable mixture with rice mixture and season with sea salt and freshly cracked pepper, to taste.
Add the soy sauce. Use more if you would like. Mix everything.