1 T. olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 1/2 c. raw brown rice
3 c. stewed tomatoes
1 1/2 c. water
1 chili pepper (green, finely chopped)
1 t. dry basil
to taste salt
Heat oil in frying pan; sauté onions and garlic just until tender. Add rice and stir-fry for two minutes. Stir in remaining ingredients and bring to a boil. Cover and cook over medium heat for 25 minutes. Turn off heat and allow the mixture to cook in its own steam for another 30 minutes. Serve hot. Serves: 9.
Calories per serving: 163; protein: 3 grams; fat: 2 grams; carbohydrate: 33 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is a faculty member at Loma Linda University (LLU), School of Allied Health Professions, Department of Nutrition and Dietetics. Tracy Granberry is a senior student dietitian at LLU, who interviewed her fellow classmates. LLU has students from about 80 different countries each year.