1 tbsp Olive oil, divided
4 cup Cooked rice, cooked without salt or fat
1/8 tsp Saffron powder
1/2 cup Chopped onion
1/4 cup Chopped celery
1/4 cup Chopped green bell pepper
1/4 cup Chopped red bell pepper
2 Cloves garlic, crushed
1/4 cup No-salt-added tomato sauce
1 tsp Chili powder
1/2 tsp Sugar
1/2 tsp Salt
1 dash Ground red pepper
14 1/2 oz No-salt-added whole tomatoes, (1 can) drained and chopped
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Heat 1-1/2 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 1-1/2 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@digex.net on Jan 28, 1997.
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