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I turned to a particular dish when I wanted to use peppers I grew in my garden. I promptly rewrote the recipe to include several other fresh veggies and this was the result. It's a perfect side dish for just about anything. —Kate Selner of Lino Lakes, Minnesota
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 134 calories, 2 g fat (trace saturated fat), trace cholesterol, 318 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Rice with Chilies 'n' Veggies in Light & Tasty August/September 2006, p21
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Reviewed on Jul. 06, 2009 by madyson
very good!! will make again
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