| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
c |
White rice |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped onion |
| 1 |
lg |
Clove garlic; minced |
| 2 3/4 |
c |
Chicken broth |
| 1/3 |
c |
Salsa (mild or hot) |
INSTRUCTIONS
In a large frying pan, heat the oil and brown the rice, green pepper, onion
and garlic. Add chicken broth and salsa and stir. Cover the pan and simmer
for 20 minutes until the broth is absorbed. Analysis based on 4 servings.
Per serving: 360 calories; 8.7 g fat (1.3 g saturated fat; 22 percent
calories from fat); 0 mg cholesterol; 923 mg sodium; 59.5 g carbohydrates.
Posted to CHILE-HEADS DIGEST V4 #131 by Judy Howle <howle@ebicom.net> on
Sep 21, 1997
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