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Mexican Rice
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By Linda Matthie-Jacobs
Posted July 23rd, 2007
This article is reprinted with permission from Light the Fire/Heat CD Combination, by Linda Matthie Jacobs, (1998, Mjm Grande Pub)
Light the Fire/Heat CD Combination
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Servings: 6
Author Notes:
Ingredients: 1 tablespoon vegetable oil
1 large onion, chopped
1 cup long-grain rice, uncooked
1 can (28 ounces) stewed tomatoes
1/2 medium sweet green pepper, chopped
1/2 medium red bell pepper, chopped
2 teaspoons chili powder
1/4 teaspoons cayenne pepper
1/2 cup water
Instructions: In a large skillet, heat oil and add onion and rice. Sauté for 5 minutes, or until onion is translucent and rice is evenly browned, stirring frequently. Add remaining ingredients and mix well. Cover and simmer until rice is tender, approximately 30 minutes. Remove lid and continue cooking until liquid is absorbed.

Diabetic Exchanges:
2 Bread
2-1/2 Vegetable
1/2 Fat.



 

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