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Skinny Spanish Rice

Ingredients: 1 peas, fresh 1 Tablespoon(s) Diet margarine 3 or 4 potato, fresh, yellow 1 1/2 Cup(s) Onion, chopped 4 or 5, large carrot 1 Cup(s) Rice; converted white,uncook 4 or 5, large celery 1 Cup(s) Green pepper, chopped 6 (or 8) thighs chicken 1 Cup(s) Celery, chopped 5 boullion, chicken 1 Teaspoon(s) Chili powder 8 Ounce(s) Can whole tomatoes,undrained 1 Teaspoon(s) Salt 2 Cup(s) Water 3 Tablespoon(s) Bacon bits Directions: Melt the margarine in a heavy skillet. Saute the onion. Stir in the rice, green pepper, celery, chili powder, canned tomatoes and salt. Add the water; bring mixture to a boil. Reduce heat and simmer, covered, for about 20 minutes until the liquid is absorbed and the rice is cooked. Garnish with the bacon bits to serve. Per Serving: Calories--116.1 Carbohydrate--23.4 grams Fat--1.4 grams
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Stir in rice; add liquid drained from mushrooms and heat thoroughly. SOURCE: Southern Living Magazine, April,