If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth. Add the tomatoes, cooked rice, corn, and stock to the pot, and heat thouroughly, about 10 minutes or so. about 10 minutes or so. Just before serving, stir in tortilla strips. Posted by CCDIANE@MIZZOU1.MISSOURI.EDU Diane Jennings to the Fatfree Digest [Volume 13 Issue 7] Dec. 7, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (1412g)|
|Recipe Makes: 2|
|Calories from Fat: 131 (14%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 21.6mg||7 %|
|Sodium 1122mg||39 %|
|Potassium 1592.3mg||42 %|
|Total Carbohydrate 170g||50 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 155.5g|
|Protein 35.2g||50 %|
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Calories per serving: 937
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