This recipe for Teriyaki Chicken and Edamame Rice Bowls was a finalist in the "Rev Up Your Rice!" recipe contest sponsored by the USA Rice Federation.

Teriyaki Chicken and Edamame Rice Bowls

2 tablespoons vegetable oil

1 1/2 pounds boneless, skinless, chicken breast, cut into 1/2-inch pieces

10-ounce package, about 1 1/2 cups edamame, thawed

1 small red bell pepper, diced

1/2 cup bottled garlic teriyaki sauce (see note)

3 cups cooked medium or long grain brown rice

1/2 cup chopped fresh cilantro leaves

Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly brown and cooked through.

Stir in edamame, bell pepper and teriyaki sauce. Bring to boil and cook, stirring constantly, for 30 seconds. Add rice and cilantro, stir until well combined and heated through.

Makes 6 servings.

Note: Substitute your favorite teriyaki sauce if desired.

Nutritional information per serving: 370 calories, 9 g fat, 65 mg cholesterol, 740 mg sodium, 36 g carbohydrate, 35 g protein, 5 g fiber

Recipe from: USA Rice Federation