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| 1/2 Tasse | water boiling |
| 1/4 Tasse | Chopped sun-dried tomatoes, packed without oil |
| 1 Esslöffel | margarine |
| 1 Esslöffel | olive oil |
| 1/3 Tasse | onion freshly minced |
| 1 Tasse | Uncooked Arborio or other short-grain rice |
| 3 Tasse | Low-salt chicken broth |
| 3/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 4 1/2 x ca. 30 g | Chopped green chiles, (1 can) drained |
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Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
Combine margarine and oil in an 8-inch square baking dish. Microwave at High 2 minutes. Stir in onion; microwave at High 3 minutes. Stir in rice; microwave at High 2 minutes. Stir in broth, salt, and pepper; microwave at high 9 minutes. Stir in tomatoes and chiles; microwave at High 8 minutes. Let stand 5 minutes, stirring frequently. Yield: 4 servings (serving size: 1 cup).
Per serving: 268 Calories; 7g Fat (20% calories from fat); 13g Protein; 46g Carbohydrate; 0mg Cholesterol; 944mg Sodium
kitchen. - Salle Huber, Hinsdale, Illinois.
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