1 cup instant brown rice
1 cube chicken bouillon
2 tablespoons SmartSpread
1 cup sliced mushrooms
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1 cup roasted red peppers, drained and sliced

Directions
In a medium saucepan, prepare rice according to package directions, adding bouillon cube to water when it comes to a boil.

While rice is cooking, in a medium skillet, melt butter over medium heat. Add mushrooms, garlic, oregano, and black pepper. Cook, stirring frequently, until mushrooms soften, about 2 minutes.

Stir in red peppers. Cook, covered, stirring occasionally, until mushroom and pepper mixture is heated through, about 2 minutes.

Place rice on a serving platter. Spoon mushroom and pepper mixture over rice. Serve immediately.

Serves 4