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Title: Stir-Fried Rice With Vegetables
Yield: 4 Servings

Ingredients

    1/2    16 oz pkg Goya Spanish rice
           -mix; or other brand
      1 md eggplant; peeled & sliced
           -thin
      1 md red onion; quarter & slice
           -thin
      1 tb green chiles; chopped
      1 md bell pepper (any color);
           -chopped
      3    cloves garlic; chopped (2
           -tsp)
           Fresh slices of tomato; for
           -garnish
           shredded cheese; for garnish

Instructions

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.

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Contributor: So Fat, Low Fat, No Fat Mexican by Betty Rohde

Preparation Time: 0:00

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