Vegetable Rice with Tomatoes
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Ingredients
- 2 tablespoons vegetable oil
- 2 cups rice, long-grain white, uncooked
- 3 cups chicken broth, low-sodium
- 1 1/2 cups onion (white, finely chopped)
- 2 teaspoons garlic (minced)
- 1 can Mexican or Italian style tomatoes, low-sodium (14 1/2 ounce)
- 1/2 teaspoon salt
- 1 green bell pepper, optional (if using: seeded and chopped)
Instructions
- Wash hands with soap and water.
- Heat oil in medium-sized saucepan over medium heat.
- Cook the rice until just golden brown, about 5 minutes.
- Add 1/2 cup of chicken broth if moisture is needed.
- Add onions and garlic and cook for a minute or two.
- Stir in the tomatoes and their juice, the rest of the chicken broth, salt, and bell pepper (if using). Bring to a boil.
- Reduce heat to low. Cover and simmer for about 20 to 25 minutes, or until the broth is absorbed.
Nutrition
| Calories | 241 |
|---|---|
| Protein | 6 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 180 mg |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN