• 1 cup brown rice
• 3 cups water or chicken stock
• 1 Tbs. onion flakes
• 1/4 lb. canned roasted green chilies, drained and diced
• 3/4 cup shredded cheddar cheese
• 1 tomato, peeled, seeded and chopped
• 1 Tbs. fresh cilantro

Spray rice cooker pan with nonstick cooking spray. Add first 3 ingredients and salt to taste. Cover and cook about 40 minutes, or until rice cooker shuts off. Stir in remaining ingredients, except cilantro. Cover and allow to stand 10 minutes more. Serve sprinkled with cilantro.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 274, fat 8.5g, 28% calories from fat, cholesterol 22mg, protein 9.6g, carbohydrates 39.9g, fiber 2.5g, sugar 2.6g, sodium 476mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 2.3, Lean meat: 0.8, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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