1 tbsp. olive oil, divided
4 c. cooked rice (cooked without salt or fat)
1/8 tsp. saffron powder
1/2 c. chopped onions
1/4 c. chopped celery
1/4 c. chopped green bell pepper
1/4 c. chopped red bell pepper
2 cloves garlic, crushed
1/4 c. no salt tomato sauce
1 tsp. chili powder
1/2 tsp. salt
Dash of ground red pepper
1 (14 1/2 oz.) can no salt added whole tomatoes, drained and chopped

Heat 1 1/2 teaspoons oil in large non-stick skillet over medium heat. Add rice and saffron; stir-fry 3 minutes. Remove from skillet; set aside. Heat remaining 1 1/2 teaspoons oil in skillet over medium high heat. Add onions and next 4 ingredients; stir-fry 2 minutes or until tender. Add tomato sauce and next 5 ingredients; cook 2 minutes, stirring frequently. Return rice to skillet and stir-fry until thoroughly heated. Yield: 5 servings (1 cup servings).