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JASMINE RICE TIMBALES
1 1/2 cups uncooked jasmine rice, rinsed
3 cups chicken broth, low-fat, low-sodium
2 tbsp toasted sesame seeds
nonstick cooking spray
2 tbsp finely minced red bell pepper
1 tbsp finely minced green onions
Place the rice and broth in a heavy saucepan. Bring to a boil, lower the heat, cover, and simmer until the rice is tender, about 20 minutes. Add the sesame seeds.
Lightly spray 6 scalloped custard cups with nonstick cooking spray. Pack the rice into the scalloped custard cups and unmold onto each individual plate.
Top the rice timbales evenly with red bell pepper and green onions.
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