Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil, divided |
| 4 cups | Cooked rice, cooked without salt or fat |
| ⅛ teaspoon | Saffron powder |
| ½ cup | Chopped onion |
| ¼ cup | Chopped celery |
| ¼ cup | Chopped green bell pepper |
| ¼ cup | Chopped red bell pepper |
| 2 | Cloves garlic, crushed |
| ¼ cup | No-salt-added tomato sauce |
| 1 teaspoon | Chili powder |
| ½ teaspoon | Sugar |
| ½ teaspoon | Salt |
| 1 dash | Ground red pepper |
| 14½ ounce | No-salt-added whole tomatoes, (1 can) drained and chopped |
Heat 1-½ teaspoons oil in a large nonstick skillet over medium heat. Add rice and saffron; stir-fry 3 minutes. Remove from skillet; set aside.
Heat remaining 1-½ teaspoons oil in skillet over medium-high heat. Add onion and next 4 ingredients; stir-fry 2 minutes or until tender. Add tomato sauce and next 5 ingredients; cook 2 minutes, stirring frequently.
Return rice to skillet, and stir-fry until thoroughly heated. Yield: 5 servings (serving size: 1 cup). Per serving: 270 Calories; 4g Fat (12% calories from fat); 6g Protein; 53g Carbohydrate; 0mg Cholesterol; 312mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 150 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.