1 ts Olive Oil

    1/2    Onion, chopped

      2    Garlic Cloves, minced

      2 c  Cooked Brown Rice

           SAUCE:
      3 tb Salsa

      4 oz Can Green Chilies -or-

      2    To 3 Anaheim or California

           -Chilies, fresh
    1/3 c  White Vinegar

    1/4 c  Onion, chopped

    1/2 c  Cilantro, freshly chopped

  RICE:
  To prepare the rice, heat oil in a skillet.  Add onion and garlic and saute
  until onion is translucent.
  Stir in cooked rice and heat thoroughly.
  If using fresh chilies, grill or roast them by setting them under the
  broiler until they start to blister and turn born. Turn chilies to broil
  evenly. Place chilies in a plastic bag and let steam 5 minutes or until
  cool. Remove from bag and peel skin using fingers or knife.
  For the sauce, mix salsa, chilies and vinegar in a blender or food
  processor.
  Stir in onion and cilantro.
  Pour chili sauce over rice and serve.
  Yield: 4 servings, 3 cups
  One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat:
  2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with

  2 fresh jalapeno peppers) Potassium: 203 mg

  Exchange: 2 Starch/Bread
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  Shared by:  Norman R. Brown