SAUCE:
RICE:
To prepare the rice, heat oil in a skillet. Add onion and garlic and saute
until onion is translucent.
Stir in cooked rice and heat thoroughly.
If using fresh chilies, grill or roast them by setting them under the
broiler until they start to blister and turn born. Turn chilies to broil
evenly. Place chilies in a plastic bag and let steam 5 minutes or until
cool. Remove from bag and peel skin using fingers or knife.
For the sauce, mix salsa, chilies and vinegar in a blender or food
processor.
Stir in onion and cilantro.
Pour chili sauce over rice and serve.
Yield: 4 servings, 3 cups
One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat:
2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with
2 fresh jalapeno peppers) Potassium: 203 mg
Exchange: 2 Starch/Bread
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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