Heat oil in 3-quart saucepan over medium heat. Add green pepper, onion, celery and garlic. Cook stirring frequently, about 5 minutes or until onion is soft. Add rice; cook and stir 2 minutes. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes. Add the surimi seafood and lemon juice; cook 5 to 7 minutes longer or until rice is tender. Recipe by: The Portland Oregonian Posted to MC-Recipe Digest V1 #781 by John Snell, email@example.com on
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 6|
|Calories from Fat: 23 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 22.4mg||7 %|
|Sodium 115.1mg||4 %|
|Potassium 249.6mg||7 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 45.7g|
|Protein 15.3g||22 %|
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Calories per serving: 278
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