1 T. vegetable oil
1 c. white rice, uncooked
1 onion, chopped
1/2 bell pepper, green, chopped
2 c. water
1 can tomatoes and green chilies, diced
2 t. chili powder
Heat oil in a deep skillet over medium heat. Saute rice, onion and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Makes 4 servings.
Nutrition Information: 230 calories; 4 g fat; 0 mg cholesterol; 300 mg sodium; 45 g carbohydrates; 3 g fiber; 4 g protein.