Hawaiian Rice

• 1 1/2 c. plus 2 Tbsp. fat-free chicken broth
• 3/4 c. long grain brown rice
• 1/3 c. chopped green pepper
• 1/4 c. chopped celery
• 1/4 c. canned crushed pineapple packed in juice, drained
• 1 Tbsp. honey
• 1 Tbsp. apple cider vinegar
• dash of white pepper
• 1/2 c. finely chopped green onion

1. In medium saucepan, bring 1 1/2 cups broth to a boil over high heat.
2. Add rice; cover and reduce heat to low setting so rice bubbles gently.
3. Cook for 50 minutes or until rice is tender and liquid is absorbed.
4. When rice is almost done, saute green pepper and celery in 2 tablespoons broth in small skillet for 5 to 7 minutes or until softened, over medium-high heat.
5. Add sauteed green pepper and celery, drained pineapple, honey, vinegar and white pepper to rice and mix well.
6. Heat 2 to 3 minutes over medium-high heat.
7. Remove and stir in green onions.
8. Serve.

chicken broth, long grain brown rice, green pepper, celery, pineapple, honey, apple cider vinegar, white pepper, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064856 (may not work)