Dinner made easy!

So fast, so delicious!

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Veggie Rice Pilaf

Make it a main dish: Top each serving with a fried egg

1 Tbs. olive oil

2 onions, finely chopped

2 cloves garlic, minced

8 oz. frozen veggie crumbles

1 Tbs. curry powder

¼ tsp. ground cinnamon

1 (14.5 oz.) can diced tomatoes

1 cup baby peas

1 (8.5 oz.) pkgs. ready-to-heat brown basmati rice

¼ cup cilantro leaves

¼ cup toasted pine nuts

• Add oil to large skillet over medium heat. Cook onion, stirring, for 5 min. Add garlic; cook, stirring, 1 min. or until fragrant. Increase heat to medium-high; add veggie crumbles, cook, stirring constantly to break up lumps, until browned. Reduce heat to medium-low. Add curry and cinnamon; cook, stirring, for 2 min. or until fragrant.

• Stir in tomatoes; cook until mixture is well combined. Add peas; cook, stirring, 2 min. Stir in rice and ¼ cup water; cook 2 mins. Top with cilantro leaves and pine nuts.

Servings: 4. Active time: 20 min. Total time: 40 min.

Calories: 350 Protein: 19g Fat: 14g (1g sat.) Chol.: 0mg Carbs.: 43g

Sodium: 610mg Fiber: 7g Sugar: 8g

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