With its rainbow of colors, this all-in-one dinner looks and tastes great.
Recipe information
Yield
serves 4, 2 cups per serving
Ingredients
Preparation
Step 1
Prepare the rice using the package directions, omitting the salt and margarine.
Step 2
Meanwhile, in a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell peppers and onion, covered, for 10 to 12 minutes, or until they begin to soften, stirring frequently.
Step 3
Cut the fish into 1-inch strips. When the bell peppers and onion are ready, add the fish, undrained pineapple, and pineapple juice to the skillet. Cook, uncovered, for 4 to 7 minutes, or until the fish is the desired doneness.
Step 4
Reduce the heat to low. Stir in the rice, ginger, and soy sauce. Cook, uncovered, for 2 minutes or until heated through.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 333
Step 7
Total Fat: 5.5g
Step 8
Saturated: 1.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 1.0g
Step 11
Monounsaturated: 3.0g
Step 12
Cholesterol: 51mg
Step 13
Sodium: 90mg
Step 14
Carbohydrates: 40g
Step 15
Fiber: 4g
Step 16
Sugars: 16g
Step 17
Protein: 30g
Step 18
Dietary Exchanges
Step 19
1 Starch
Step 20
1 Fruit
Step 21
2 Vegetable
Step 22
3 Lean Meat
