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On the lookout for a healthy, budget-friendly food that’s locally-grown? Think U.S.-grown rice! Whether you’re seeking convenience, flavor, nutrition, or affordability, there is something for everyone in the rice aisle. HERE ARE SOME OF THE REASONS YOU SHOULD “THINK RICE” WHEN MAKING YOUR GROCERY LIST: September is NATIONAL RICE MONTH!

• When you choose U.S.-grown rice you are supporting America’s rice farmers, the environment and your health • At only 100 calories per half-cup serving, rice provides more than 15 vitamins and minerals, and beneficial antioxidants

• One half-cup of cooked brown, wild, black, or red rice is equivalent to one whole grain serving • U.S.-grown rice is sodium-, cholesterol-, gluten-, and GMO-free • Research suggests that people who regularly eat rice tend to have healthier diets • At only 10 cents per serving, rice fits every budget

Brown Rice

WITH SIZZLING CHICKEN AND VEGETABLES

DIRECTIONS Mix soy sauce, water, honey, and cornstarch in a small bowl; set aside. Heat oil in a wok or large skillet. Add minced garlic; sauté about one minute until garlic is golden. Add chicken; cook about 5-6 minutes, then push chicken to the side. Add onions to center of skillet; cook until slightly tender and push to the side. Continue with carrots, broccoli, and peppers separately, placing each in the center of pan, cooking until slightly tender and pushing to the

INGREDIENTS*: (Makes 4 servings)

3 cups hot cooked brown rice 3 tbsp low-sodium soy sauce

¼ cup water 1 tbsp honey 1 tbsp cornstarch 1½ tbsp canola or corn oil 1 lb boneless chicken breast, cut into 1-inch cubes 2 cloves garlic, minced 1 small white onion, cut into small wedges (about 1/8-inch thick wedges) 3 medium carrots, peeled and thinly sliced diagonally (1 cup total) 1½ cups small broccoli florets 1 medium red bell pepper, cut into 1-inch pieces

side. Pour soy sauce mixture into center of skillet. Leaving other ingredients at the sides of the pan, stir sauce until it thickens. Mix in with vegetables and chicken. Serve immediately over cooked brown rice.

*Nutrients Per Serving: Calories 490, Total Fat 10 g, Cholesterol 75 mg, Sodium 680 mg, Total Carbohydrate 61g, Dietary Fiber 6 g, Protein 39 g

For more information on rice varieties, health benefits and great tasting recipes, visit www.thinkrice.com. Recipe courtesy of USA Rice Federation