- Heat the oil in a medium saucepan pan over medium-low heat. Add the red pepper, shallots and garlic and cook for 5 minutes.
- Add the rice and stir well. Add the stock and bring to a boil. Reduce heat to medium-low, cover and cook about 17 minutes, until rice is tender. Mix in the cilantro.
- Spray 6 small ramekins with non-stick cooking spray. Spoon rice into the ramekins, pressing down firmly with back of a spoon. Turn the ramekins upside down on the center of 6 plates or bowls to unmold rice and spoon equal amounts of salsa around the rice.
per serving: 240 calories, 4g fat, 0g saturated fat, 0mg cholesterol, 410mg sodium, 46g carbohydrate, 3g fiber, 3g sugars, 6g protein