Mexican Rice

Note from Cheri: This diabetic friendly recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence! Marilyn originally got this recipe from Light the Fire - Fiery Food with a Light New Attitude!, by Linda Matthie-Jacobs. While this is not a diabetic dining book, Marilyn has since figured the nutritional analysis.

1 T vegetable oil 1 lg onion, chopped 1 C long-grain rice, uncooked 1 (28 oz) can stewed tomatoes 1/2 med sweet green pepper, chopped 1/2 med red bell pepper, chopped 2 tsp. chili powder 1/4 tsp. cayenne pepper 1/2 C water

Serves 6 In a large skillet, heat oil and add onion and rice. Sauté for 5 minutes, or until onion is translucent and rice is evenly browned, stirring frequently. Add remaining ingredients and mix well. Cover and simmer until rice is tender, approximately 30 minutes. Remove lid and continue cooking until liquid is absorbed. Per Serving: 200 Cal 2 g Fat 39 g Carb 3 g Fiber 284 mg Sodium 0 mg Cholesterol 4 g Protein Exchanges: 2 Bread 2-1/2 Vegetable 1/2 Fat.