Red mexican rice (3 points)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Canned tomatoes; in juice (or 1 14 oz. can) |
| 1 | teaspoon | Oil; preferably olive |
| 1 | medium | Onion; chopped, about 1 cup |
| 1 | cup | Rice; uncooked |
| 1 | Clove garlic; minced | |
| ¾ | cup | Water |
| ½ | cup | Frozen peas |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Pepper |
| Fresh oregano sprig; optional | ||
Directions
Coarsely chop tomatoes, reserving all juice; set aside. In pot heat oil over medium-high heat. Add onion, rice and garlic. Cook stirring frequently, until rice browns slightly, 1 to 2 minutes. Add ¾ cup water, peas, salt, oregano, pepper and reserved tomatoes with juice. Cover and bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to serving bowl. Garnish with oregano, if desired. Serves 6 WW Points per serving = 3 Per serving: Calories 154, Protein 4g, Fat 1g, Cholesterol 0 mg, Carbohydrates 32g, Sodium 388 mg, Fiber 2g.
NOTES : Source: Woman's World Magazine June 9, 1998 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@...> on Mar 7, 1999, converted by MM_Buster v2.0l.
Related recipes
- Basic mexican rice
- Easy mexican rice
- Mexican red rice
- Mexican rice
- Mexican rice #1
- Mexican rice #2
- Mexican rice #3
- Mexican rice (1)
- Mexican rice (2)
- Mexican rice (3)
- Mexican rice (4)
- Mexican rice (arroz mexicana)
- Mexican rice (arroz mexicano)
- Mexican rice ii
- Mexican rice:
- Mexican spanish rice
- My mexican rice
- New mexican rice
- Quick mexican rice
- Traditional mexican red rice