Brown rice tossed with sauteed spiced vegetables. I was planning on just cayenne pepper, but then added in a shake of cinnamon and really liked the blend. Another easy vegetarian lunch:
Serves 1 (2 as a side dish)
-medium pot with a lid
1/2 c. brown rice, uncooked
1 medium head of broccoli
1 medium white or yellow onion
1 small red bell pepper
2 tbsp. peanut oil
1/2 tsp. cayenne pepper
dash of cinnamon
1. Measure out brown rice and cook according to directions, covered, in a medium pot. It should take around 40 minutes.
2. While the rice is cooking, cut up vegetables. Cut broccoli into bite-sized pieces, chop onion into small-ish pieces, and cut red bell pepper into slices, then quarter each slice (these pieces will be larger).
3. Place veggies into medium saucepan with oil and cook over medium heat. Sprinkle vegetables with papper and a little dash of cinnamon. Taste the veggies to make sure they are spicey enough (rice will tone down the heat). Cook for 10-15 minutes or until broccoli is crisp-tender and onion is slightly toasted.
4. When rice is cooked, stir in tender veggies. Serve hot.