Coarsely chop tomatoes, reserving all juice; set aside. In pot heat oil over medium-high heat. Add onion, rice and garlic. Cook stirring frequently, until rice browns slightly, 1 to 2 minutes. Add 3/4 cup water, peas, salt, oregano, pepper and reserved tomatoes with juice. Cover and bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to serving bowl. Garnish with oregano, if desired. Serves 6 WW Points per serving = 3 Per serving: Calories 154, Protein 4g, Fat 1g, Cholesterol 0 mg, Carbohydrates 32g, Sodium 388 mg, Fiber 2g. NOTES : Source: Womans World Magazine June 9, 1998 Posted to EAT-LF Digest by "Helen Deacey"
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.3mg||0 %|
|Potassium 62.7mg||2 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 31.1g|
|Protein 3.2g||5 %|
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Calories per serving: 146
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