| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Dec., Digest, Fatfree | 2 | Servings |
INGREDIENTS
| 1 | 10 oz diced Rotel | |
| Tomatoes, with liquid | ||
| 1 1/2 | c | Cooked rice, give or take |
| Some, I like lots of rice | ||
| 1/2 | Frozen corn, perhaps 1cup or | |
| So of corn), So of corn | ||
| 3 | To 4 cups stock of your | |
| Choice, or water | ||
| 2 | To 3 corn tortillas, cut | |
| Into 2inch strips | ||
| 1/2 | Red pepper, seeded and cut | |
| In strips |
INSTRUCTIONS
If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth. Add the tomatoes, cooked rice, corn, and stock to the pot, and heat thouroughly, about 10 minutes or so. about 10 minutes or so. Just before serving, stir in tortilla strips. Posted by [email protected] Diane Jennings to the Fatfree Digest [Volume 13 Issue 7] Dec. 7, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 0mg
Sodium: 2017.8mg
Potassium: 1169.4mg
Carbohydrates: 90.9g
Fiber: 5.6g
Sugar: 7.9g
Protein: 34.3g