1 4-ounce can diced green chile peppers, undrained
1/4 teaspoon salt
1/8 teaspoon black pepper
Several dashes bottled hot pepper sauce (optional)
1/2 cup shredded cheddar cheese (optional)
Directions
1. In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, water, rice, chile peppers, salt, pepper, and, if desired, several dashes hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese.
2. Makes about 5 cups (6 to 8 side-dish servings)
Nutrition Facts
Calories 144,
Total Fat (g) 3,
Saturated Fat (g) 0,
Cholesterol (mg) 0,
Sodium (mg) 353,
Carbohydrate (g) 27,
Fiber (g) 2,
Protein (g) 4,
Vitamin A (DV%) 0,
Vitamin C (DV%) 59,
Calcium (DV%) 8,
Iron (DV%) 11,
Starch (d.e.) 1.5,
Fat (d.e.) .5,
Percent Daily Values are based on a 2,000 calorie diet
I love this meal, it's very easy to make, and if you add some frozen corn and black beans to the last step, you can make a one-pot meal!
1/18/2010 12:02:14 PM Report Abuse