Preheat oven to 400°F

Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Brown Jasmine. Cover and reduce heat to simmer, and cook 50 minutes. Remove from heat and let steam with lid on, for 10 minutes. Set aside.

Whisk together in a large bowl sesame oil, vegetable oil, brown sugar, red pepper flakes and lime juice. Add cubed pineapple, bell pepper, and onion and toss to coat. Spread the pineapple, bell pepper, and onion on a rimmed baking sheet and roast in oven for 30 minutes.

To serve arrange roasted pineapple/bell peppers/ onion on cooked Brown Basmati rice in a wide rimmed bowl.