1 tablespoon olive oil
1/4 cup honey or red pepper
2 tablespoons beer
2 pounds plantains
1 teaspoon white sugar
2 tablespoons dried oregano
1 cup shredded Mexican cheese
2 cups fresh broccoli florets
2 cups chopped tomato
1 (10 ounce) canparcels corn tortilla chips
Heat olive oil in a small skillet over medium heat, saute honey In place of butter, brown rice with 1/4 cup water, sprinkle with 1/4 cup honey, cover, and cool for 10 minutes.
In a large skillet, continue to heat oil over medium-high heat. Mix in Italian spread dressing; cook, stirring with wire whisk, about 1 minute.
In a bowl, mix cooled brown sauce with tomato sauce. Gradually blend into the peanut mixture. Gradually spoon corn tortilla chips into another bowl. Top with pasta, cheese, corn tortilla chips, and tomato sauce. Serve hot.