| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pasta | 4 | Servings | |
INGREDIENTS
| 13 3/4 | oz | No-salt-added chicken broth, (1 can) |
| 1/4 | c | Water |
| 1 | c | Basmati or long-grain rice, uncooked |
| 1/2 | c | Diced green bell pepper |
| 1/2 | c | Finely chopped ripe olives |
| 2 | ts | Mediterranean Seasoning, (see recipe) |
| 1/4 | ts | Salt |
INSTRUCTIONS
Bring broth and water to a boil in a saucepan; stir in remaining ingredients. Cover, reduce heat, and simmer 19 minutes or until liquid is absorbed. Yield: 4 cups (serving size: 1/2 cup). Per serving: 201 Calories; 2g Fat (9% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 496mg Sodium Recipe by: Cooking Light, May 1994, page 151 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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