Yield: 5 Servings
|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|
|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.