Ole Rice - Vegetarian
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
Morning Star Crumbles |
|
11 |
ounces |
Southwestern style corn |
|
14 1/2 |
ounces |
tomatoes with green chilies |
|
1 |
cup |
instant rice |
|
1/2 |
teaspoon |
cumin |
|
1 |
teaspoon |
chili powder |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
4 1/4 |
ounces |
black olives -- chopped |
|
1 |
tablespoon |
vegetable oil |
|
1/4 |
cup |
low sodium catsup |
| Drain corn, tomatoes, and olives saving liquid. Add enough water to liquid to make one cup. Cook the rice in the liquid. Heat a large frying pan to medium high and add oil. Cook crumbles until warmed through. Add chili powder, cumin, salt and pepper and cook for 30 seconds. Add corn, tomatoes, olives and catsup. Heat through. Add rice and mix thoroughly until everything is coated with sauce and heated through. Makes 6 servings. |
| Per Serving: 270 Calories; 8g Fat (27.1% calories from fat); 17g Protein; 34g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1020mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. |