Low-fat spanish rice
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Uncooked instant rice |
| 1 | cup | Chopped onion |
| ⅔ | cup | Diced green bell pepper |
| ½ | teaspoon | Prepared mustard |
| ¼ | teaspoon | Pepper |
| 14½ | ounce | Whole tomatoes, (1 can) undrained and chopped |
| 5½ | ounce | Tomato juice, (1 can) |
Directions
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@... on Jan 28, 1997.
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