Rice: 4 pt. Red Rice
Source of Recipe
Posted to the Diet-exchange mailing list. Vitality Magazine, 9/94
List of Ingredients
1 teaspoon Vegetable oil
2 cloves garlic
1 small Yellow onion chopped
1 Rib celery chopped
1/2 Green bell pepper chopped
2 medium Tomatoes peeled, seeded,- then chopped
2 Bay leaves
1 cup Long-grain brown rice rinsed
1 3/4 cups -- water
1/2 teaspoon Kosher salt
1/4 teaspoon Pepper freshly ground
1/8 teaspoon Cayenne pepper to tasteRecipe
Heat the oil in a 2-quart saucepan. Saute the garlic; onion, celery and green bell pepper in the oil. Keep the pan covered between stirrings. Cook for at least 5 minutes or until the vegetables are soft and the onion is golden. Add the tomatoes; bay leaves and rice. Saute for 2 more minutes. Add the water and remaining seasonings. Bring to a boil, then reduce to a simmer. Cook, covered, for 50 minutes or until all liquid is absorbed. Remove bay leaves. Serves four, at 4 pts/serving.
Per serving: 210 calories, 3 g fat (13% calories from fat), 0 mg cholesterol, 260 mg sodium WW points = 4
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Per serving (excluding unknown items): 216 Calories; 3g Fat (11% calories from fat); 5g Protein; 44g Carbohydrate; 0mg Cholesterol; 254mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 1 1/2 Vegetable
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