| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Meats, Dairy |
Mexican |
Rice, Fruit, Xport |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Arborio rice; dry measure OR short grain white rice, rinsed and drained |
| 1/4 |
c |
Chopped onion |
| 2 |
ts |
Olive oil |
| 3 1/2 |
c |
Hot water |
| 2 |
tb |
Fresh lime juice; or less by half |
| 1 1/2 |
ts |
Chicken bouillon; granules |
| 1 |
c |
Frozen baby peas and mushrooms |
| 1/4 |
c |
Parmesan cheese; shredded fresh |
| 1 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
1. Combine rice, onion and oil in 12-inch nonstick skillet. Cook over
medium heat for 6 to 8 minutes, or just until rice begins to brown,
stirring constantly. Add water, juice and bouillon. Simmer for 20 to 25
minutes, or until rice is tender and water is nearly absorbed, stirring
occasionally.
2. Stir in peas and mushrooms, cheese and parsley. Cook for 2 1/2 to 4
minutes, or until peas are hot and texture is creamy, stirring frequently.
PER SERVING: 1/2 cup (108g); 141 cals, 2 g fat (17% cff).
Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra
Inc.
Notes: Other vegetable combinations to try: peas, waterchestnuts, and red
bell pepper; Mexican Salad blend of corn, black beans, red and green bell
peppers, and celery.
>from Pat Hanneman (Kitpath) Mar98
Recipe by: Healthy Choice Mar98
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06,
1998
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”