CALYPSO RICE

INGREDIENTS

2 cups — Jasmine Rice

¼ cup — canola oil

2 — cloves garlic, minced

1 — onion, diced

1 — red pepper, diced

2 — carrots, diced

1 — red chili pepper, seeded and diced

2 tbsp — fresh thyme, finely chopped

1 tbsp — curry powder

1 tsp — salt

1 tsp — pepper

4 — green onions, thinly sliced

DIRECTIONS

• 1  Heat oil in a large saucepan set over medium heat; cook garlic, onion, red pepper, carrots, chili pepper and thyme for 3 to 5 minutes or until slightly softened. Stir in rice, curry powder, salt and pepper; cook for 2 to 3 minutes or until well coated.
• 2  Stir in 4 cups of water; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with green onions.

APPROXIMATE MACROS PER SERVING: 279 CALORIES ■ 5 G PROTEIN ■  50 G CARBS ■  6 G FAT