Title: Spanish Fried Rice
Categories: Pasta
Yield: 5 Servings

1 tb Olive oil, divided
4 c Cooked rice, cooked without
-salt or fat
1/8 ts Saffron powder
1/2 c Chopped onion
1/4 c Chopped celery
1/4 c Chopped green bell pepper
1/4 c Chopped red bell pepper
2 Cloves garlic, crushed
1/4 c No-salt-added tomato sauce
1 ts Chili powder
1/2 ts Sugar
1/2 ts Salt
1 ds Ground red pepper
14 1/2 oz No-salt-added whole
-tomatoes, (1 can) drained
-and chopped

Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. Add
rice and saffron; stir-fry 3 minutes. Remove from skillet; set aside.

Heat remaining 1-1/2 teaspoons oil in skillet over medium-high heat. Add
onion and next 4 ingredients; stir-fry 2 minutes or until tender. Add
tomato sauce and next 5 ingredients; cook 2 minutes, stirring frequently.

Return rice to skillet, and stir-fry until thoroughly heated. Yield: 5
servings (serving size: 1 cup).

Per serving: 270 Calories; 4g Fat (12% calories from fat); 6g Protein; 53g
Carbohydrate; 0mg Cholesterol; 312mg Sodium

Recipe by: Cooking Light, Mar/Apr 1993, page 150

Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.