1 ½cupsuncooked brown ricenot instant or quick cook
2 ½cupschicken broth
1teaspoonvegetable all purpose seasoning blend
1cupchopped white onion
1cupchopped bell peppersany color or mix
1tablespoonfresh chopped cilantro
In a pot with a tight fitting lid, combine rice, chicken broth and vegetable seasoning. Bring to a low boil, stir. Cover with lid, reduce heat to low and simmer for 20 minutes or according to package cooking time. Do not stir while cooking.
Chop onion and bell peppers into small diced pieces. Set aside.
When rice is done cooking, heat garlic and oil on medium heat in a separate large skillet. Add onions and peppers, stir and saute for 5 to 10 minutes until vegetables start to soften.
Stir in crushed pineapple, soy sauce, ginger and pepper. Reduce heat to a simmer. Add rice, combine well. Heat through, about 5 minutes. Add cilantro and serve.