Tonight's Dinner

[Guest guest]

This was very good and very filling and extremely low fat. Without the

cheese, it makes it vegan. Very quick to make too. Just julienne the

eggplant and it will cook really quickly.

 

* Exported from MasterCook *

 

Stir-Fried Rice with Vegetables

 

Recipe By : So Fat, Low Fat, No Fat Mexican by Betty Rohde

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat Rice Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 16 oz pkg Goya Spanish rice mix -- or other brand

1 med eggplant -- peeled & sliced thin

1 med red onion -- quarter & slice thin

1 tbsp green chiles -- chopped

1 med bell pepper (any color) -- chopped

3 cloves garlic -- chopped (2 tsp)

Fresh slices of tomato -- for garnish

shredded cheese -- for garnish (opt.)

 

Cook the rice according to package directions, leaving out any oil or

margarine called for. While the rice is cooking, prepare your stir-fried

vegetables.

 

Peel and cut the eggplant, place it in a bowl of water with about 1 tbsp

of salt, and let soak while you are working with the remaining

vegetables.

 

Heat a large nonstick sillet or wok over medium-high heat; start to

saute onion, chiles and bell pepper - no water or oil needed; they will

cook in their own juices.

 

Drain the eggplant and blot dry with kitchen towel. Add the garlic and

eggplant to the skillet. Continue to stir and fry until the eggplant is

just tender - do not overcook.

 

When the rice is done, add it to the stir-fry and mix in gently. Turn

off the heat at this point; the vegetables and the rice are already

cooked.

 

Pour into a nice serving dish or casserole, top with slices of tomato

and sprinkle with shredded fat-free cheese if desired.

 

Risa's note: Without the cheese, this is vegan.

 

 

 

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RisaG