1. In Medium skillet over medium heat, heat olive oil til almost smoking, add onion and saute 2 minutes, add bell pepper, garlic powder, salt and pepper to taste saute another 2 minutes.
2. Add tomatoes juice and all stirring to mix and then add rice cover, stirring occasionally cooking til heated through about 5 minutes. Add small amounts of water if neccessary it if looks too dry.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4|
|Calories from Fat: 66 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 46.2mg||2 %|
|Potassium 335.8mg||9 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 35.3g|
|Protein 4.2g||6 %|
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Calories per serving: 232
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