Bring water (or broth, rice and ginger to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, about 25 minutes. Let stand 5 minutes, then fluff with a fork. Stir in bell pepper, water chestnuts, soy sauce and oil.
Calories 130 Carbohydrates 38 Fat 3 Saturated fat 0
Mono unsaturated fat 1 Protein 4 Cholesterol 0 Fiber 4 Potassium 145
This recipe has been added to the following public cookbooks:
Tazzy's Cookbook,
Bob's Cookbook
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