Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Chopped onions |
1 cup | Chopped green peppers |
1 tablespoon | Butter or margarine |
1 teaspoon | Chili powder |
1 teaspoon | Garlic salt |
14½ ounce | Can peeled whole tomatoes chopped |
3 cups | Cooked rice |
Combine onions, peppers, celery, and butter in 2-½-quart microproof baking dish. Cover and cook on HIGH (maximum power) 6 minutes. Add seasonings, tomatoes, and rice; stir. Cover and cook on HIGH 4 minutes. Let stand 5 minutes.
Each serving provides: * 128 calories * 2⅗ g. protein * 2⅖ g. fat * 24⅒ g. carbohydrate * 489 mg. sodium * 5 mg. cholesterol Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias