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CATEGORY CUISINE TAG YIELD
Grains, Meats Mexican 1 Servings

INGREDIENTS

2 t Olive oil
1/2 t Minced garlic
1/2 c Chopped onions
1 Tomato chopped
1 c Uncooked, converted rice
1 Green pepper, seeded and
1 Chicken broth, 13 ounce
1 ds Red pepper
1/2 t Oregano
1/2 t Salt

INSTRUCTIONS

Heat oil in a Dutch oven over moderate heat. Add garlic, onion and
tomato. Cover and cook 3 minutes, or until onion is soft. Add rice  and
cook for 2 m inutes, stirring until rice is shiny and hot.Stir in
green pepper, chicken broth, red pepper, oregano and salt. Bring to a
boil. Cover and bake for 20 minutes at 400 degrees. 4 servings.  Posted
to RecipeLu by Aquasea221@aol.com on Oct 17, 1997. Posted to
recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 28, 1998

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 116
Total Fat: 12.8g
Cholesterol: 0mg
Sodium: 3217.9mg
Potassium: 1080mg
Carbohydrates: 20.7g
Fiber: 4.6g
Sugar: 10.8g
Protein: 14.9g


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