6 Servings
1 cup uncooked rice
20 ounces pineapple, chunks
1/4 cup firmly packed
brown sugar
2 tablespoons cornstarch
1/4 cup cider vinegar
2 teaspoons sherry
1
teaspoon light soy sauce
1/8 teaspoon hot pepper oil
1/8 teaspoon ground ginger
16
ounces no-salt added drained pinto beans
1 cut into strips green bell pepper
1/2
onion, thinly sliced into rings
Cook rice according to package directions,
omitting salt and butter or margarine. Drain pineapple, reserving juice. Combine
brown sugar and cornstarch in a large saucepan. Stir to mix well. Add reserved pineapple
juice, vinegar, sherry, soy sauce, hot pepper oil and ginger. Place over medium heat
and cook until thick and bubbly, stirring constantly. Remove from heat. Add drained
beans, pineapple, bell pepper and onion. Return to heat and cook on low 2 to 3 minutes,
or until vegetables are tender crisp. Serve over rice.
Amount Per Serving
Calories 284 Calories from Fat 9
Percent Total Calories
From:
Fat 3% Protein 9% Carb. 87%
Nutrient Amount per Serving Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 367 mg 15%
Total Carbohydrate 62 g 21%
Dietary Fiber 2 g 7%
Sugars 0 g
Protein 6 g
Vitamin A 2% Vitamin C 45% Calcium 0% Iron 19%
