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Heat oil in a wok over medium heat till hot. Add rice. Cook & stir for 2 minutes or until the rice turns opaque. Add onion, cook & stir for 1 minute. Stir in garlic, salt, cumin & chili powder. Add tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the heat to low. Cover & simmer 15 minutes or until the rice is almost tender. Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed. Garnish with the red peppers if desired. Posted by Joell Abbott, Adapted Recipe File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (1361g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 4078.1mg||141 %|
|Potassium 295.6mg||8 %|
|Total Carbohydrate 280.1g||82 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 270.5g|
|Protein 22.4g||32 %|
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Calories per serving: 1275
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