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Saute rice and bell pepper in oil, stirring frequently. Add broth and other ingredients, bring to a boil. Cover and simmer for 20 minutes. (Add water if needed.) Let stand until ready to use. This dish may stand for 20 minutes before serving. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (1311g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 206 (11%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 0mg||0 %|
|Sodium 1778.9mg||61 %|
|Potassium 1914mg||50 %|
|Total Carbohydrate 389.2g||114 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 377.8g|
|Protein 39.4g||56 %|
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Calories per serving: 1925
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