from cooking light
chicken tostadas
for mexican rice:
combine 3/4 cup uncooked long grain rice, 1 1/2 cups fat free low sodium chicken brothe, 1/2 cup minced green bell pepper, 1/2 cup diced tomato and 1/2 tsp ground cumin on a medium saucepan, bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Serves 4.
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