In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired. Remove from the heat and let stand, covered, for 10 minutes. Source: Taste of Home Magazine; June/July 1995. Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 145 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 25.6mg||8 %|
|Sodium 465.6mg||16 %|
|Potassium 125.3mg||3 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 37.3g|
|Protein 4.9g||7 %|
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Calories per serving: 321
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