Low Sodium Mexican Rice - cooking recipe

Ingredients

1/2 c. white rice (raw)
1/2 c. onion, chopped
2 c. canned tomatoes
1/3 c. water
1/4 tsp. oregano
1/2 c. green pepper, chopped
1/2 tsp. garlic, minced
6 Tbsp. margarine
1/4 tsp. sweet basil
1/8 tsp. pepper

Preparation

Melt margarine in a saucepan.
Add rice, green pepper, onion and garlic; cook, stirring occasionally, until vegetables are tender.
Add tomatoes, water, sweet basil, oregano and pepper. Cover and simmer until all liquid is absorbed, about 15 to 25 minutes.
Makes 6 servings.
One serving equals 239 mg sodium.