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Spanish Rice with Peas

Yield 5 servings (serving size: 1 cup rice and 2 avocado wedges)

Ingredients

  • 2 teaspoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 cup chopped onion
  • 1 cup shelled green peas
  • 1 cup chopped plum tomato
  • 2 cups low-salt chicken broth
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/3 cup chopped fresh cilantro
  • 1 medium peeled avocado, cut into 10 wedges

Nutrition Information

  • calories 275
  • caloriesfromfat 30 %
  • fat 9.2 g
  • satfat 1.6 g
  • monofat 4.7 g
  • polyfat 2 g
  • protein 6.8 g
  • carbohydrate 42.9 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 3.4 mg
  • sodium 167 mg
  • calcium 38 mg

How to Make It

  1. Heat oil in a saucepan over medium heat. Add rice and onion; sauté 3 minutes. Add peas, tomato, broth, chili powder, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon onto plates. Sprinkle with cilantro; serve with avocado.