DIRECTIONS: In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes; cook, stirring, 1 minute. Stir in the rice, peas, parsley, basil, rosemary and thyme; cook, tossing gently, until heated through, about 3 minutes. Stir in the lemon juice, salt and pepper. SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat. PER SERVING: 235 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 515 mg Sodium, 43 g Total Carbohydrate, 5 g Dietary Fiber, 8 g Protein, 65 mg Calcium. For similar recipes see Weight Watchers Versatile Vegetarian NOTES : Fresh herbs really wake up black-eyed peas and rice. If you prefer to use fresh, dried or frozen peas, substitute 1 1/2 cups cooked peas for the canned. Recipe by: Weight Watchers Versatile Vegetarian
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 14 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 4.6mg||0 %|
|Potassium 173.6mg||5 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 27.8g|
|Protein 3.2g||5 %|
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Calories per serving: 148
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