Red mexican rice (3 points)

Yield: 6 servings

Measure 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 \N Clove garlic; minced
¾ cup Water
½ cup Frozen peas
¾ teaspoon Salt
½ teaspoon Dried oregano
¼ teaspoon Pepper
\N \N Fresh oregano sprig; optional

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.

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