Title: Mexican Rice
Categories: Grains
Yield: 4 Servings

1 ts Olive oil
1 c Chopped onion
4 Cloves garlic, minced
1 c Uncooked long-grain rice
1 c Water
10 oz Diced tomatoes and green
-chilies, (1 can) undrained
1/2 c Chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and garlic; saute
4 minutes. Add rice, water, and tomatoes; bring to a boil. Cover, reduce
heat, and simmer 20 minutes or until the liquid is absorbed. Remove from
heat; stir in cilantro. Yield: 4 servings (serving size: 1 cup).

Per serving: 173 Calories; 1g Fat (7% calories from fat); 2g Protein; 39g
Carbohydrate; 0mg Cholesterol; 11mg Sodium

Recipe by: Cooking Light, June 1995, page 117

Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.