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SPANISH RICE 
3 slices bacon, cut up
1 onion, diced
3 cloves garlic
2 bell peppers, one red, one green, chopped
1/4 tsp. each basil and oregano
1 stalk celery, thinly sliced
1 cup rice
1 can/box low sodium beef, chicken or vegetable broth
1 (16 oz) can diced tomatoes
salt and pepper, to taste

Wash rice well in cold running water.

In skillet, sauté bacon, peppers and celery over medium heat for about 10 minutes or til bacon is almost crisp. Add onion and garlic and cook for another 5 minutes. Do not allow garlic to brown.

Add tomatoes, basil and oregano and 1 1/2 cups broth along with rice. Reduce heat and simmer on low heat for 40 minutes, adding more broth if needed.

Season to taste with salt and pepper. Serve hot.

Variation: Use crumbled Italian or Portuguese sausage instead of bacon and cook same as above.

Servings: 4

Nutrition (per serving): 369 calories, 14g total fat, 4.6g saturated fat, 1.7g polyunsaturated fat, 560.2mg potassium, 51.1g carbohydrates, 5.5g sugar, 3g fiber, 10.2g protein, 19.4mg cholesterol, 359.5mg sodium, 61.4mg calcium, 436.3IU Vitamin A, 70.1mg Vitamin C, 2mg iron.
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