Louisiana Rice and Peas
(makes 4 servings)
| 3/4 | cup (180 ml) fat-free, reduced-sodium canned chicken broth |
| 3/4 | cup (180 ml) water |
| 1 1/2 | cups (248 g) uncooked instant rice |
| 1/4 | teaspoon (1.25 ml) crushed saffron threads or ground turmeric |
| dash | Tabasco sauce |
| 1/3 | cup (53 g) frozen baby peas |
| 1 | tablespoon (12 g) chopped pimento, well drained |
- In a medium pot, bring chicken broth and water to a rapid bowl. Stir in rice, saffron, Tabasco, and peas.
- Cover and set aside for 5 minutes. Fluff with a fork and stir in the pimento. Serve at once.
| Per serving: | 141 calories (0% calories from fat), 4 g protein, 0 total fat (0 saturated fat), 30 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 102 mg sodium |
| Diabetic exchanges: | 2 carbohydrate (bread/starch) |
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