| Servings 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 red bell pepper cored, chopped
- 1 cup sliced mushrooms
- 1 teaspoon minced garlic
- 2 packages yellow rice 5-ounce
- water according to rice package directions
- 1 cup chopped tomatoes
- 1 pound Louisiana crawfish tails optional
- 1 package frozen peas thawed or frozen edamame, thawed, 10-ounce
- 1/2 teaspoon paprika
- 1 teaspoon dried basil leaves
Ingredients
|
Instructions
- In large nonstick pot, heat oil, saute onion, red pepper, mushrooms, garlic 5–7 minutes.
- Add rice and water, bring to boil. Reduce heat, cover, cook 20–25 minutes or until rice is done.
- Stir in remaining ingredients until heated through.
Nutritional Info
Per Serving: Calories 227, Calories from fat (%) 9, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 668, Carbohydrate (g) 43, Dietary Fiber (g) 6, Sugars (g) 5, Protein (g) 9,
Diabetic Exchanges: 2 1/2 starch, 1 vegetable
Terrific Tidbit: Add whatever veggies or beans you’re in the mood as the rice is the base to hold the vegetables. This may also be served as a side. You'll love the addition of Louisiana crawfish!
Leave a Reply