Red Curried Chicken

1 cup uncooked rice
2 teaspoons dark sesame oil
2-1/2 cups vertically sliced red onion
1 cup yellow bell pepper strips
1-1/2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1/2 teaspoon chile paste with garlic
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3/4 lb skinless, boneless chicken breasts, cut into 1-inch cubes
1/4 cup minced fresh cilantro
1/4 cup chopped dry-roasted cashews

Prepare rice according to package directions, omitting salt and fat.

While rice is cooking, heat oil in a nonstick skillet over medium-high heat. Cook chicken until done and remove from pan. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in curry, coriander, turmeric, and salt; cook 2 minutes. Add soy sauce and the next 4 ingredients (soy sauce through chicken). Bring to a boil; reduce heat, and simmer for 2 minutes or until thoroughly heated. Serve the chicken mixture over rice, and sprinkle with cilantro and cashews.

YIELD: 4 servings (serving size: 1-1/4 cups chicken mixture, 1/2 cup rice, 1 tablespoon cilantro, and 1 tablespoon cashews)

NUTRITIONAL INFO calories: 292 carbohydrates: 46.2 g cholesterol: 0 mg fat: 7.7 g sodium: 559 mg protein: 10.7 g calcium: 107 mg iron: 3.7 mg fiber: 3.5 g