| 9 | 30 | 183 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 8 |
| 2 cup | Jasmine rice, dry (whole grain) |
| 5 cup | Water |
| 4 clove(s) | Garlic |
| 1 medium pepper(s) | Green bell pepper (or: use red or yellow bell pepper) |
| 3 green onion (stem) | Green onion |
| 1 tbsp | Onion powder |
| 1 tbsp | Garlic powder |
| 1/4 tsp | Cayenne pepper |
| 131 gm | Tomato paste, canned |
1. Wash veggies.
2. Chop bell pepper, green onions, and garlic into small pieces.
3. Sauté onions, garlic, and bell pepper with 1 tbsp. water on medium heat 5–10 minutes until peppers, onions, and garlic are tender and have released their sweet aroma.
4. Add rice and spices to pan with the onions, peppers, and garlic for a few minutes. Stir to mix and avoid sticking.
5. Add water, cover, and bring to a boil.
6. When water is boiling, reduce heat and leave covered, stirring occasionally.
7. Turn the heat off when the rice is almost cooked, and almost all the water is absorbed.
8. Leave rice covered for another 10–15 minutes to allow it to steam the rest of the way to perfection.
9. Fluff rice with a large fork before serving.
| Grain | 0.5 |
| Vegetables | 0.4 |
