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 File