Rice with Pimiento

(makes 4 servings)

1 teaspoon (4 g) margarine
1 tablespoon (10) minced onion
2 tablespoons (24 g) chopped pimiento
1 tablespoon (4 g) minced parsley
1 1/2 cups (293 g) hot cooked basmati rice

1. In a large nonstick skillet, melt margarine over medium heat. Add onion and pimiento. Sauté for 2 minutes. Stir in rice and mix thoroughly. When rice is hot, transfer to a serving dish.
2. Scatter parsley on top. Serve hot.

Per serving: 88 calories (12% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 17 g carbohydrates, trace dietary fiber, 0 cholesterol, 40 mg potassium, 13 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)