Storage: Place the airtight containers in the refrigerator for up to 1 week or freeze for up to 2 months. To thaw, refrigerate overnight. Reheat in the microwave for 1½ to 3 minutes. Tip: Make this fast in your Instant Pot or pressure cooker! Sauté the onion, garlic, and rice in the pot as in the directions, add all of the ingredients (but decrease the vegetable broth to 1½ cups), and cook on high pressure for 22 minutes; use a natural release. Per serving: Calories: 161; Fat: 2g; Protein: 4g; Carbohydrates: 31g; Fiber: 3g; Sugar: 3g; Sodium: 324mg