Spanish fried rice

5 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil, divided
4cupsCooked rice, cooked without salt or fat
teaspoonSaffron powder
½cupChopped onion
¼cupChopped celery
¼cupChopped green bell pepper
¼cupChopped red bell pepper
2Cloves garlic, crushed
¼cupNo-salt-added tomato sauce
1teaspoonChili powder
½teaspoonSugar
½teaspoonSalt
1dashGround red pepper
14½ounceNo-salt-added whole tomatoes, (1 can) drained and chopped

Directions

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.