Weekly Recipe: Indonesian Rice

We're going in the Way Back Machine today for this recipe. This is from the Simply the Best cookbook, which came out in 1997 when Points were first introduced - it also happens to be the year I became a Lifetime Member. August marks my 12 year anniversary at goal! So here's a bit of nostalgia....

Indonesian Rice
Serves 4
5 Points value

1 Tbsp vegetable oil
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
2 Tbsp mango chutney
1 Tbsp reduced-sodium soy sauce
2 tsp curry powder, or to taste
4 cups hot cooked brown rice

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, 5-6 minutes. Stir in the rice and fluff with a fork.

Per serving: 304 calories, 5g fat (1g sat fat), 5g fiber, 253mg sodium