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Quick & Easy|Side Dishes

Cranberry Brown Rice with Veggies



  • 1 T vegetable oil
  • ½ cup minced yellow onion
  • ½ cup diced carrots
  • ⅓ cup minced green bell pepper
  • ¾ cup (6 oz.) rinsed brown rice, drained
  • ⅓ cup dried sweetened cranberries
  • 2 cups low-fat, reduced-sodium chicken broth, heated
  • 3 T reduced sodium soy sauce
  • ⅓ cup frozen peas, thawed
  • ¼ cup minced scallions



  • Heat oil in a heavy, wide pot over medium-high heat; add onions, carrots and peppers and sauté until tender, about 2-3 minutes.
  • Stir in rice and cranberries and heat through, about 1 minute, stirring often.
  • Pour in broth and soy sauce and bring to a boil. Reduce heat to very low, cover the pot tightly and cook for 45-60 minutes or until rice is tender and all liquid is absorbed.
  • Remove pot from heat and let rest at least 15 minutes before serving.
  • Just before serving, gently stir in peas and scallions and keep warm.
  • Note: Serve with grilled vegetables, grilled chicken, or roasted meats, if desired.


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