In a large nonstick saucepan, heat the oil; saute the garlic, onion, zucchini, and red pepper until softened, approximately 5 minutes. Add the rice and brown for 2 minutes, stirring constantly. Add the stock, oregano, basil, chili powder, and olives; covver and simmer for approximately 20 minutes or until tender. Pour into a serving dish and sprinkle with the cheese. Serves 4. Per serving: calories: 268 total fat: 8 g [27% of calories] sodium: 295 mg sat.fat: 3 g cholesterol: 13 mg Recipe by: Nutrition Action Healthletter Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4|
|Calories from Fat: 80 (23%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 18mg||6 %|
|Sodium 498.3mg||17 %|
|Potassium 338.9mg||9 %|
|Total Carbohydrate 54.3g||16 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 53.2g|
|Protein 10.8g||15 %|
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Calories per serving: 345
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