Recipe - Salsa And Rice

2 tablespoon Vegetable oil
1 One half cup White rice
One half cup Chopped green pepper
One half cup Chopped onion
1 lg Clove garlic; minced
2 Three fourths cup Chicken broth
1/3 cup Salsa (mild or hot)

In a large frying pan, heat the oil and brown the rice, green pepper, onion
and garlic. Add chicken broth and salsa and stir. Cover the pan and simmer
for 20 minutes until the broth is absorbed. Analysis based on 4 servings.
Per serving: 360 calories; 8.7 g fat (1.3 g saturated fat; 22 percent
calories from fat); 0 mg cholesterol; 923 mg sodium; 59.5 g carbohydrates.

Posted to CHILEHEADS DIGEST V4 #131 by Judy Howle howle@ebicom.net on
Sep 21, 1997