Low-Fat Spanish Rice
- Vegetable cooking spray
- 1 c Uncooked instant rice
- 1 c Chopped onion
- 2/3 c Diced green bell pepper
- 1/2 ts Prepared mustard
- 1/4 ts Pepper
- 14 1/2 oz Whole tomatoes, (1 can)
- -undrained and chopped
- 5 1/2 oz Tomato juice, (1 can)
Coat a large nonstick skillet with cooking spray; place over medium-high
heat until hot. Add rice, onion, and bell pepper; saute 5 minutes. Add
remaining ingredients; simmer, uncovered, 5 minutes or until liquid is
absorbed. Yield: 3 servings (serving size: 1 cup).
Per serving: 181 Calories; 1g Fat (3% calories from fat); 5g Protein; 40g
Carbohydrate; 0mg Cholesterol; 213mg Sodium
NOTES : Since rice is a favorite with my family, this recipe is an easy
addition to any meal. It goes together quickly, and the flavors add a great
taste to plain rice. -- Flo Burtnett, Gage, Oklahoma.
Recipe by: Cooking Light, May 1995, page 118
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
heat until hot. Add rice, onion, and bell pepper; saute 5 minutes. Add
remaining ingredients; simmer, uncovered, 5 minutes or until liquid is
absorbed. Yield: 3 servings (serving size: 1 cup).
Per serving: 181 Calories; 1g Fat (3% calories from fat); 5g Protein; 40g
Carbohydrate; 0mg Cholesterol; 213mg Sodium
NOTES : Since rice is a favorite with my family, this recipe is an easy
addition to any meal. It goes together quickly, and the flavors add a great
taste to plain rice. -- Flo Burtnett, Gage, Oklahoma.
Recipe by: Cooking Light, May 1995, page 118
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
