< Back to All Recipes 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 INGREDIENTS 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 DIRECTIONS 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.