Ingredients
1/2 teaspoon Sesame Oil
1/4 cup diced Red Bell Pepper
1/4 cup sliced Mushrooms
2 tablespoons thawed Frozen Peas
2 tablespoons diced Red Onion
2 tablespoons diced Pineapple
1 tablespoon chopped Cilantro
3 1/2 cups cooked Brown Rice
1/4 cup Low-Salt Chicken Broth
1/4 cup Low-Sodium Soy Sauce
Preparation:
In a large nonstick skillet, over medium high heat, heat sesame oil until hot. Add bell pepper, mushrooms, peas, onion, pineapple and cilantro. Saute 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.