----FORMATTED BY LISA CRAWFORD----
1/2 cup long-grain white rice
1/4 cup diced pimento
2 teaspoon olive oil
1 salt and pepper
Place rice ina strainer and run cold water through it to wash it. Bring a large pot with 2 to 3 quarts water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain. Rice should be cooked through but not soft. Drain. Place in serving bowl and add piment o and olive oil. Toss well. Add salt and pepper to taste.
Nutritional info per serving: 215 cal; 9g pro, 38g carb, 5g fat(16%), .5g fiber. 6mg sodium. Exchanges: 2.5 bread, .9 fat
Source: Dinner in Minutes, Miami Herald, 12/14/95
