2-1/4 cup water
1 cup quick-cooking brown rice
1 tablespoon of olive oil
1/2 medium red bell pepper, cut into 1-inch pieces (about 1/2 cup)
1/2 medium green bell pepper, cut into 1-inch pieces (about 1/2 cup)
1/2 cup sliced green onions
2 cloves garlic, minced
1 pound bay scallops
1 cup coarsely chopped canned tomatoes, liquid reserved
1 teaspoon dried or 1 tablespoon chopped fresh basil

Directions
In a medium saucepan, combine water and rice. Bring to a boil over medium heat. Cover and reduce heat to low, and simmer until rice is tender, about 10 minutes.

While rice is cooking, in a large skillet, heat oil over medium-high heat until hot, but not smoking. Add bell peppers, green onions, and garlic. Sauté. Stir until tender, about 3 minutes.

Add scallops to skillet; cook, stirring, for 1 minute. Add tomatoes with liquid; cook until thickened, about 4 minutes. Add basil to skillet. Place rice on a platter. Spoon scallop mixture over rice. Serve immediately.

Serves 4