Indonesian Rice

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1		Onion - chopped
1		Green bell pepper - seeded and chopped
1		Red bell pepper - seeded and chopped
1		Celery stalk - chopped
2 tablespoons	30ml	Mango chutney
1 tablespoon	15ml	Reduced-sodium soy sauce
2 teaspoons	10ml	Curry powder - or to taste
4 cups	640g / 22oz	Hot cooked brown rice

Recipe Instructions

In a large nonstick skillet, heat the oil. Add the onion and cook, stirring as needed, until softened, about 5 minutes.

Add the bell peppers, celery, chutney, soy sauce and curry; cook, stirring as needed, until the vegetables are tender, 5 to 6 minutes. Stir in the rice and fluff with a fork.

This recipe yields 4 servings.

Per Serving: 304 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 253 mg Sodium, 58 g Total Carbohydrate, 5 g Dietary Fiber, 6 g Protein, 37 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Fat.

Points Per Serving: 5.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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