- to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
- carrots and rice are tender. Cool for 10 minutes.
- In a blender, puree carrot mixture and roasted pepper in small
- batches. Return to the pan; heat through. Yield: 4 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 162 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 802 mg sodium, 25 g carbohydrate, 5 g fiber, 3 g protein.