| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Low-fat, Mexican, Rice |
6 |
Servings |
INGREDIENTS
| 1 |
|
Red Bell Pepper, Chopped |
| 1 |
|
Green Bell Pepper, Chopped |
| 1/4 |
md |
Onion, Chopped |
| 1 |
c |
White Rice |
| 2 |
c |
Water |
| 1 |
ds |
Garlic Powder |
| 1 |
ds |
Cumin |
| 4 |
oz |
Tomato Sauce |
| 1 |
tb |
Olive Oil |
|
|
Salt And Pepper, To Taste |
INSTRUCTIONS
Saute peppers and onion in oil until lightly cooked. Rinse rice, drain, and
add to vegetables. Brown rice and add water, seasonings, and tomato sauce.
Stir once, cover, and cook for about 20 minutes on low.
This recipe was given to me by my friend, although I added the peppers. It
tastes great and takes very little effort. I like to serve it with some
non-fat refried beans and shredded cheddar cheese.
Cal 145.7, Fat 2.5, Chol 0, Carb 27.8, Fib 1.2, Prot 2.7, Sod 142, CFF
15.8%.
Recipe by: Dawn
Posted to Digest eat-lf.v097.n020 by Dawn Forsyth <honu@netgate.net> on Jan
20, 1997.
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