2 c. cooked brown rice
1 onion, chopped
1 green bell pepper, finely chopped
2 c. whole kernel corn
1 (4 oz.) jar pimento, chopped
1 tsp. oregano
1/2 tsp. paprika
1/2 tsp. soy sauce (low sodium)
1 c. green peas

In a large skillet, saute onion and green pepper (use non-stick spray) until vegetables are crisp-tender. Add next 5 ingredients, cooking for another 5 minutes, then add green peas and rice and heat through for about 5 minutes until done. Serves 4 to 6.