In 12-inch nonstick skillet, heat oil over medium heat. Add onion, garlic and crushed pepper flakes. Cook 3 minutes or until slightly tender, stirring frequently. Add bell pepper; cook 3 minutes, stirring occasionally. Stir in coconut milk. Measure reserved pineapple juice and add enough water to equal 2/3 cup. Stir into skillet. Stir in rice. Bring to a boil; reduce heat. Cover; simmer 20 minutes or until liquid is absorbed and rice is tender, stirring once or twice. Stir in pineapple, beans and papaya. Cook 5 minutes or until thoroughly heated. Salt and pepper to taste.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 240, Total Fat 7g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 0mg, Sodium 150mg, Carb 40g, Fiber 4g, Total Sugar 13g, Added Sugar 0g, Protein 6g, Vitamin D 0%, Calcium 4%, Iron 6%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.