• 1-1/3 cups chicken stock
• 1-1/3 cups canned sweet peas
• 1 cup instant rice
• 1 cup frozen spinach, thawed and drained
• 1/8 tsp. salt (optional)
• 1 Tbs. margarine
• 1/4 cup slivered almonds

Combine stock, peas and spinach in a saucepan over medium high heat. Boil 3 minutes. Stir in rice and season with salt and pepper to taste. Cover pan, remove from heat and let sit 5 minutes. Add margarine and fluff with a fork. Sprinkle with almonds before serving.

Per serving: calories 227, fat 7.3g, 28% calories from fat, cholesterol 0mg, protein 9.2g, carbohydrates 32.4g, fiber 5.6g, sugar 2.8g, sodium 544mg, diet points 4.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 1.6, Lean meat: 0.5, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

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