1/2 teaspoon sesame oil
1/4 cup diced red bell pepper
1/4 cup sliced mushrooms
2 tbsps. thawed frozen peas
2 tbsps. diced red onion
2 tbsps. diced pineapple
1 tablespoon chiopped cilantro
3-1/2 cs. cooked brown rice
1/4 cup low-salt chicken broth
1/4 cup low-sodium soy sauce
In a large nonstick skillet, over medium high heat, heat sesame oil until hot. Add bell pepper, mushrooms, peas, onion, pineapple and cilantro. Sauté 5 minutes, stirring occasionally, until onion is translucent.
Stir in rice, chicken broth and soy sauce; reduce heat to medium. Cook 3 to 5 minutes longer, or until all liquid is evaporated, stirring often, Serve hot.
Makes 6 servings.
Calories 140 Fat 1 g Carbs 30 g Sodium 323 mg Fiber 2 g.