Spanish fried rice

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.

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