Subject: Low-Fat Spanish Rice
From: "Dancer^" <[email-masked]>
Date: 25 Mar 1999 20:11:12 -0700
Newsgroups: rec.food.recipes

LOW-FAT SPANISH RICE

1 3/4 cups. fat-free chicken broth
1  cup long grain brown rice
3 cloves garlic, chopped
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1/3 cup chopped celery
1 can (15 ozs.) no salt tomatoes, undrained
1 tsp. chili powder
1/2 tsp. crushed dried oregano
1/2 tsp. crushed dried basil
1/2 tsp. paprika
2 tsps. honey

In a medium saucepan bring broth to a boil, over high heat. Add rice, cover
and reduce heat to low setting, so rice bubbles gently. Cook for 50 minutes
or until rice is tender and liquid is absorbed.
While rice is cooking, combine garlic, onion, green pepper, celery and 3-4
Tbsp juice from tomatoes in a large skillet. Saute over medium high heat
for 5 to 7 minutes or until softened.
Add tomatoes with remaining juice; coarsely cut up tomatoes. Stir in
seasonings and honey, and bring to a boil; cover and reduce heat to simmer.
Cook for 10 minutes or longer.
When rice is tender, stir into tomato mixture. Heat until rice mixture is
hot and at desired consistency, approximately 5 minutes. Be careful not to
overcook! Remove from heat and serve.
Makes 6 servings.
Calories  112  Fat  0.5 g  Chol  0 mg  Sodium  84 mg  Fiber  1.9 g.

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the FAQ posted on Mondays.  Recipes/requests
go to [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.