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Post by Tia on May 30, 2005 12:00:20 GMT -5
Spanish Short Grain Rice
1 medium green bell pepper -- chopped 1 large onion -- chopped 2 cloves garlic -- minced 1 Tbsp olive oil 1 can chopped tomatoes -- (14.5 oz.) strained w/juice reserved 1 1/2 cups Lundberg (organic) short-grain brown rice 3 cups liquid (reserved tomato juice and broth or water) 1/8 teaspoon cayenne pepper
Heat oil in 4 qt sauce pan with tight fitting lid. Stir-fry bell pepper, onion & garlic in oil, briefly. Add rice and stir. Add liquid, including juice from tomatoes to equal 3 cups. Bring to boil. Reduce heat to oil. Cover and simmer for 30 min.
Add tomatoes, seasoning, cover and continue cooking another 15 min. Serve warm.
This recipe serves 6. WW Points estimated at 4
Per Serving: 210 Calories; 4g Fat (15.6% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.
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