|Long grain white rice||1 Cup (16 tbs)|
|Chopped green bell pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Chopped mild green chiles||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||2 , peeled and chopped|
|Frozen peas||1⁄4 Cup (4 tbs)|
1.Take a large skillet, oil it using a vegetable cooking spray and heat.
2.Put rice in it and suate it lightly.
3.Once done, transfer the rice in a bowl.
4.Put green peppers, onion, celery, chiles and garlic in the skillet and saute until onion browns.
5.Put tomatoes and peas and stir well.
6.Put rice and chicken broth.
7.Add black pepper, oregano and chili powder in the skillet.
8.Put the lid on and let the ingredients cook for 20- 25 minutes until the broth gets complately absorbed.
9.Make the mixture light using a fork.
Serving size: Complete recipe
Calories 854 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 0.57 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 93.8 mg3.9%
Total Carbohydrates 187 g62.4%
Dietary Fiber 12.3 g49.3%
Sugars 19.7 g
Protein 21 g41.7%
Vitamin A 72% Vitamin C 342.9%
Calcium 15.7% Iron 21.3%
*Based on a 2000 Calorie diet