1 3/4 Cups Chicken Broth
3 Tablespoons Soy Sauce
1 Teaspoon Minced Garlic
1/4 Teaspoon Red Pepper Flakes
2 Green Onions
1 Medium Red Bell Pepper
2 Cups Instant Brown Rice
1 Cup Frozen Green Peas
In a skillet combine the garlic, soy sauce, pepper flakes and broth. Bring to a boil on high. Slice the green onions very thin. Cut the pepper into 1/4 inch pieces. Set this aside. Add the rice to the boiling broth and return to a full boil. Reduce the heat to low and cover and cook for 5 minutes. Remove from heat and stir in the peas, onions and peppers. Cover and let stand for 7 minutes until the water is absorbed. Fluff with a fork and serve.
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