Heat oil in large saucepan or Dutch oven over medium heat until hot. Add celery, onion, bell and chile peppers; cook and stir 6-8 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

Per serving: 340 cal., 14g pro., 63g carb., 11g fiber, 4g fat, omg chol., 690mg sod., 990mg pot., 3 starch, 1 lean meat and 2 1/2 vegetable exchanges.

From: Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
From: Fred Towner" townerf@cyberlink.bc.ca. Via: Rec Food Recipes
Post Date: 11/10/98