This dish has a wonderful aroma and is delicious. When we discovered that Jeffrey's cousin, age 2, liked spicy hot Chinese dishes, we decided to make something a little spicy that Jeffrey could enjoy also. He loves it. Never be afraid to introduce new spices and seasonings to your low protein cooking. Variety is the 'spice' of life!
...you may also try this as a filling in a taco shell - excellent!
1/2 cup (100 gm) uncooked Dietary Specialties or Aglutella Rice
1/4 cup (23 gm) chopped red onion
1/4 cup (33 gm) chopped green or red bell pepper (or a combination)
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon white vinegar
2 teaspoons canned chopped green chiles (such as Old El Paso brand), or a small quantity of diced green jalapeno pepper
4 teaspoons whole kernel corn
In a sauce pan, cook rice in boiling water for 12 minutes; rinse and drain. In a skillet, saute over low heat the onion and bell pepper in a mixture of the oil, cumin, red pepper, salt and chili powder. Saute for just a few minutes until the onion is tender. Stir in the vinegar, rice, chiles and corn; mix well. Serve hot or cold!
Yield: 2 cups, four 1/2 cup servings.
Phenylalanine (mg) Protein (gm) Calories
Per recipe 74 1.6 682
per 1/2 cup 19 0.4 171