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1. Melt margarine in large skillet over medium-high heat. Add onion; cook and stir until tender. Stir in rice and 1 can of the broth. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until liquid absorbed, stirring frequently. 2. add roasted bell peppers and asparagus; mix well. Cook an additional 15 to 17 minutes or until rice is tender, stirring frequently and adding additional broth 1/4 cup at a time as necessary. (There may be a small amount of broth left.) Stir in cheese. Nutrition Information Per Serving: 300 Calories, 8 g Fat, 1240 mg Sodium Posted to MM-Recipes Digest by Paula
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 4|
|Calories from Fat: 92 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 13.3mg||4 %|
|Sodium 1080.5mg||37 %|
|Potassium 280.3mg||7 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 48.8g|
|Protein 11.6g||17 %|
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Calories per serving: 347
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