| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Pasta |
5 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil, divided |
| 4 |
c |
Cooked rice, cooked without salt or fat |
| 1/8 |
ts |
Saffron powder |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Chopped celery |
| 1/4 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Chopped red bell pepper |
| 2 |
|
Cloves garlic, crushed |
| 1/4 |
c |
No-salt-added tomato sauce |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Ground red pepper |
| 14 1/2 |
oz |
No-salt-added whole tomatoes, (1 can) drained and chopped |
INSTRUCTIONS
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. Add
rice and saffron; stir-fry 3 minutes. Remove from skillet; set aside.
Heat remaining 1-1/2 teaspoons oil in skillet over medium-high heat. Add
onion and next 4 ingredients; stir-fry 2 minutes or until tender. Add
tomato sauce and next 5 ingredients; cook 2 minutes, stirring frequently.
Return rice to skillet, and stir-fry until thoroughly heated. Yield: 5
servings (serving size: 1 cup).
Per serving: 270 Calories; 4g Fat (12% calories from fat); 6g Protein; 53g
Carbohydrate; 0mg Cholesterol; 312mg Sodium
Recipe by: Cooking Light, Mar/Apr 1993, page 150
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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