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Saute onions, peppers, and garlic in a 1/4 cup of the veggie broth until soft. Mix in the rest of the ingredients and bring to a boil. Lower heat to a simmer, cover, and cook until the rice is tender, about 45 minutes. *Note: Leave the chipotle whole so you can fish it out if you wish. Posted to fatfree digest by JBennicoff@aol.com on Sep 22, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (541g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2117mg||73 %|
|Potassium 48.1mg||1 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.5g|
|Protein 0.8g||1 %|
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Calories per serving: 44
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