Spicy rice with feta cheese and black olives - cspi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Garlic; crushed |
| ½ | cup | Onion; chopped |
| ½ | cup | Zucchini; chopped |
| ¼ | cup | Sweet red peppers; chopped |
| 1 | cup | Rice; uncooked |
| 1½ | cup | Chicken stock |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Chili powder |
| ¼ | cup | Black olives; sliced |
| 2 | ounces | Feta cheese; crumbled |
Directions
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@... on Mar 1, 1999, converted by MM_Buster v2.0l.
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