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 \N | 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.