Mexican Rice #1
INGREDIENTS:
1 Red Bell Pepper, Chopped
1 Green Bell Pepper, Chopped
1/4 md Onion, Chopped
1 c White Rice
2 c Water
1 ds Garlic Powder
1 ds Cumin
4 oz Tomato Sauce
1 tb Olive Oil
Salt And Pepper, To Taste
1 Red Bell Pepper, Chopped
1 Green Bell Pepper, Chopped
1/4 md Onion, Chopped
1 c White Rice
2 c Water
1 ds Garlic Powder
1 ds Cumin
4 oz Tomato Sauce
1 tb Olive Oil
Salt And Pepper, To Taste
Saute peppers and onion in oil until lightly cooked. Rinse rice, drain, and add to vegetables. Brown rice and add water, seasonings, and tomato sauce. Stir once, cover, and cook for about 20 minutes on low.
This recipe was given to me by my friend, although I added the peppers. It tastes great and takes very little effort. I like to serve it with some non-fat refried beans and shredded cheddar cheese.
Cal 145.7, Fat 2.5, Chol 0, Carb 27.8, Fib 1.2, Prot 2.7, Sod 142, CFF 15.8%.
This recipe was given to me by my friend, although I added the peppers. It tastes great and takes very little effort. I like to serve it with some non-fat refried beans and shredded cheddar cheese.
Cal 145.7, Fat 2.5, Chol 0, Carb 27.8, Fib 1.2, Prot 2.7, Sod 142, CFF 15.8%.