Rice ole'

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

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