- 1/2 cup [125 mL] sliced green onions
- 1/2 cup [125 mL] minced carrot
- 1/2 cup [125 mL] minced red bell pepper
- 1 Jalapeno or Serrano pepper, minced
- 1 tablespoon [15 mL] vegetable oil
- 2 cups [500 mL] brown rice, boiled in chicken broth
- 2 tablespoons [30 mL] fresh cilantro, chopped
- 1 tablespoon [15 mL] freshly squeezed lime juice
- 1 teaspoon [5 mL] soy sauce
- Hot pepper [Tabasco] sauce, to taste
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- Into a large skillet, over medium-high heat, cook green onions, carrot, red bell pepper and Jalapeno or Serrano pepper in hot vegetable oil until tender crisp.
- Stir in brown rice, cilantro, lime juice, soy sauce and pepper sauce.
- Cook until thoroughly heated.
or
- Combine green onions, carrot, red bell pepper, Jalapeno or Serrano pepper and vegetable oil into a 2-quart [2-L] microwave-safe baking dish.
- Microwave on 'HIGH' for 2 to 3 minutes, until vegetables are tender crisp.
- Mix in brown rice, cilantro, lime juice, soy sauce and pepper sauce.
- Microwave on 'HIGH' for 3 to 4 minutes, stirring after 2 minutes, or until thoroughly heated.
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