Pineapple Rice Sauté
1 cup long
Prepare the Pineapple: While the rice is cooking, preheat a non-stick skillet until it is very hot. Add the pineapple slice and cook over high heat, for about 2 minutes per side or until brown. Remove from the skillet and cut the pineapple into a fine dice; reserve for later.
In a nonstick sauté
pan, heat the oil for 30 seconds. Add the green onion and garlic and sauté
for a minute or until the green onion is tender. Add the pineapple, roasted
red bell pepper, and pineapple juice and boil down until the liquid has
almost entirely evaporated. Season with salt and pepper to taste and stir
this mixture into the cooked rice.
Per Serving: 211 Calories; 3g Fat (11.5% calories from fat); trace Saturated Fat; 4g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.
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