| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Rice & grai, Vegetarian | 4 | servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 2 | ts | Garlic; crushed |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Zucchini; chopped |
| 1/4 | c | Sweet red peppers; chopped |
| 1 | c | Rice; uncooked |
| 1 1/2 | c | Chicken stock |
| 1 | ts | Oregano |
| 1 | ts | Dried basil |
| 1 | ts | Chili powder |
| 1/4 | c | Black olives; sliced |
| 2 | oz | Feta cheese; crumbled |
INSTRUCTIONS
In a large nonstick saucepan, heat the oil; saute the garlic, onion, zucchini, and red pepper until softened, approximately 5 minutes. Add the rice and brown for 2 minutes, stirring constantly. Add the stock, oregano, basil, chili powder, and olives; covver and simmer for approximately 20 minutes or until tender. Pour into a serving dish and sprinkle with the cheese. Serves 4. Per serving: calories: 268 total fat: 8 g [27% of calories] sodium: 295 mg sat.fat: 3 g cholesterol: 13 mg Recipe by: Nutrition Action Healthletter Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.
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