Directions: In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes; cook, stirring, 1 minute. Stir in the rice, peas, parsley, basil, rosemary and thyme; cook, tossing gently, until heated through, about 3 minutes. Stir in the lemon juice, salt and pepper.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat.

Per Serving: 235 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 515 mg Sodium, 43 g Total Carbohydrate, 5 g Dietary Fiber, 8 g Protein, 65 mg Calcium.

For similar recipes see Weight Watchers Versatile Vegetarian

to use fresh, dried or frozen peas, substitute 1 1/2 cups cooked peas for the canned.