Rice with Red Pepper
This is a very flavorful as well as very pretty side dish.

Servings: 4

• 2 teaspoon extra virgin olive oil
• 1 large onion, chopped fine
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 large red bell peppers, chopped fine
• 1 cup rice
• 2 cups water
• 3/4 teaspoon grated orange peel
• 1/2 teaspoon salt
• 1/4 cup finely chopped cilantro
• 2 tablespoons orange juice

In large saucepan, heat oil over low heat. Add onion and cook, stirring frequently, until onion has softened, about 7 minutes. Add garlic, paprika and red pepper flakes, and stir to coat. NOTE: If you are leary of the hot pepper flakes, back off and just add a pinch unless you like it a little hot.

Stir in bell peppers and cook, stirring frequently, until peppers have softened, about 5 minutes.

Add rice and stir to coat. Add water, orange zest and salt. Bring to a boil, reduce to a simmer, cover and cook until rice is tender and creamy, about 17 minutes.

Stir in cilantro and cook until well combines, about 1 minute. Remove from heat, stir in orange juice and serve.

Per Serving: 229 Calories
3g Fat (11.3% calories from fat), trace Saturated Fat
5g Protein
46g Carbohydrate
3g Dietary Fiber
0mg Cholesterol
275mg Sodium
Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.Nutrition

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