2 teaspoons olive oil

1/2 cup long-grain white rice

1 cup low-salt tomato juice(ASTERISK)

1 cup water

3 cups washed, ready-to-eat spinach

Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add rice and saute 1 minute. Add tomato juice and water. Bring to a simmer, lower heat, cover and gently simmer 15 minutes. If pan becomes dry, add a little more water. Remove from heat and stir in the spinach. Toss until it wilts in the heat of the rice.

Yield 2 servings.

Per serving: 240 calories 45 calories from fat, 5.1 g total fat, 0.7 g saturated fat, 3.4 g monounsaturated fat, 0 mg 50 mg sodium, 43.8 g carbohydrate, 2.2 g dietary fiber, 4.6 sugars, 5.5 g protein

Exchanges: 2 1/2 starch, 1 vegetable, 1/2 fat

* Look for low-sodium tomato juice containing per cup (8 ounces): 41 calories, 10.3 g carbohydrate, 24 mg sodium.

(From “Fast and Flavorful Great Diabetes Meals from Market to Table” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org )