Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!news.new-york.net!uunet!ffx.uu.net!in5.uu.net!news.rt66.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Low-Fat Spanish Rice Followup-To: rec.food.cooking Date: 25 Mar 1999 20:11:12 -0700 Organization: attcanada.net Lines: 36 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <084101be7644$c7ecef40$b8d6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: shell.rt66.com Xref: swen.emba.uvm.edu rec.food.recipes:31710 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 recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.