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Red Mexican Rice (3 Points)

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CATEGORY CUISINE TAG YIELD
Mexican 6 servings

INGREDIENTS

2 c Canned tomatoes; in juice (or 1 14 oz. can)
1 ts Oil; preferably olive
1 md Onion; chopped, about 1 cup
1 c Rice; uncooked
1 Clove garlic; minced
3/4 c Water
1/2 c Frozen peas
3/4 ts Salt
1/2 ts Dried oregano
1/4 ts Pepper
Fresh oregano sprig; optional

INSTRUCTIONS

Coarsely chop tomatoes, reserving all juice; set aside. In pot heat oil
over medium-high heat. Add onion, rice and garlic. Cook stirring
frequently, until rice browns slightly, 1 to 2 minutes. Add 3/4 cup water,
peas, salt, oregano, pepper and reserved tomatoes with juice. Cover and
bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let
stand 5 minutes. Fluff with fork; transfer to serving bowl. Garnish with
oregano, if desired. Serves 6 WW Points per serving = 3 Per serving:
Calories 154, Protein 4g, Fat 1g, Cholesterol 0 mg, Carbohydrates 32g,
Sodium 388 mg, Fiber 2g.
NOTES : Source:  Woman's World Magazine June 9, 1998
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 7,
1999, converted by MM_Buster v2.0l.

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