Baked Spanish Rice
INGREDIENTS:
3 Corn tortillas; cut into
-1-inch squares
2 tb Olive oil (for sauteing)
---original
2 md Onions; quartered and
-thinly sliced
2 Cloves garlic; minced
1 md Green pepper; diced
2 md Tomatoes; diced
6 Egg substitute; beaten
-(original called for 6
-whole eggs)
3 tb Skim milk; or lowfat milk
1 oz Green chiles; chopped
1/2 ts Ground cumin
1/2 ts Dried oregano
2 -(up to)
3 tb Minced fresh cilantro; or
-parsley
Salt and freshly ground
-pepper to taste
3 Corn tortillas; cut into
-1-inch squares
2 tb Olive oil (for sauteing)
---original
2 md Onions; quartered and
-thinly sliced
2 Cloves garlic; minced
1 md Green pepper; diced
2 md Tomatoes; diced
6 Egg substitute; beaten
-(original called for 6
-whole eggs)
3 tb Skim milk; or lowfat milk
1 oz Green chiles; chopped
1/2 ts Ground cumin
1/2 ts Dried oregano
2 -(up to)
3 tb Minced fresh cilantro; or
-parsley
Salt and freshly ground
-pepper to taste
Recipe By: Vegetarian Celebrations, Nava Atlas (John Gunterman) Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil or other sauteeing liquid,in the same skillet. Add the onions and saute over moderate heat until transplucent.Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve.
Per serving: 104 Calories; 1g Fat (5% calories from fat); 9g Protein; 16g Carbohydrate; 0mg Cholesterol; 381mg Sodium
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EAT-LF LIST SERVER
DIGEST EAT-LF.V096.N079