| 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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