LS DIABETIC SPANISH RICE (259)    RECIPE (114)

• RICE, INSTANT
  QUANTITY:   2.5625
  ASSOCIATED NUTRIENT:   RICE, WHITE, PRE-CKD INSTANT, ENR
  NUTRIENT AMOUNT IN LBS.:   2.5625
• ONIONS, CHOPPED, FRESH
  QUANTITY:   1.0625
  ASSOCIATED NUTRIENT:   ONIONS, YEL, RAW
  NUTRIENT AMOUNT IN LBS.:   .95625
• PEPPERS, GREEN, FRESH
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   PEPPERS, GREEN, RAW
  NUTRIENT AMOUNT IN LBS.:   .82
• MARGARINE, CORN OIL, UNSALTED, STICK
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, CORN&SYBN&CTTNSD, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   .25
• TOMATOES, CND, DIET
  QUANTITY:   6.5
  ASSOCIATED NUTRIENT:   TOMATOES, CND, DIET PK, LO NA, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   6.5
• BAY LEAVES, WHOLE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   BAY LEAF, CRUMBLED
• PEPPER, BLACK, GROUND
  QUANTITY:   .00521
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .00521

1) COOK RICE IN BOILING WATER UNTIL JUST TENDER. DRAIN OFF EXCESS
   LIQUID.
2) SAUTE ONIONS AND GREEN PEPPERS UNTIL ONIONS ARE
   CLEAR AND GLOSSY.
3) ADD MARGARINE TO COOKED RICE.
4) COMBINE AND HEAT TOMATOES, BAY LEAF AND PEPPER. ADD TO RICE
   MIXTURE; MIX TO DISTRIBUTE.
5) PLACE INTO GREASED PAN. BAKE UNTIL THOROUGHLY HEATED.