2 bags Pre-cooked Rice
1 teaspoon vegetable oil
2 cloves garlic, chopped
1/2 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1 small jalapeno, seeded and chopped, optional
1 tsp cumin
1 can (8 oz.) tomato sauce
Serve topped with cilantro.
1 chicken flavored bouillon cube
1/4 cup fresh cilantro, chopped
Prepare rice according to package directions, cooking only 8 minutes.
Heat vegetable oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Stir in onion, bell peppers, jalapeno, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through. Garnish with fresh cilantro and serve.
1 can (8 oz.) pineapple chunks
2/3 cup reduced sodium chicken broth
1 teaspoon olive oil
1½ teaspoons curry powder
1 clove garlic, minced
1 tablespoon brown sugar, packed
grated peel of 1 lime
1 cup brown rice, uncooked
1/2 cup sliced almonds, toasted
1 green onion, sliced
- Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
- Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
- Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
- Stir in sliced almonds and top with green onions.