A quick and easy rice dish has the bright colors and zesty flavors of peppers, tomatoes, and olives. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large skillet, heat oil. Add sweet pepper, onion, and, if desired, serrano pepper to skillet. Cook over medium heat for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add garlic and cook for 1 minute more.

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  • Stir in cooked rice, tomato, green olives, and salt. Cook and stir for 2 minutes or until heated through. Stir in cilantro and serve immediately. Makes 5 (1/2 cup each) servings

Tips

Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

106 calories; 3 g total fat; 122 mg sodium. 17 g carbohydrates; 1 g fiber; 1 g sugar; 2 g protein;