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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 8 servings

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)

Steps

Wash hands with soap and water.
Heat oil in medium-size 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 20-25 minutes, or until the broth is absorbed.

Nutrition Facts

Nutrients Amount
Total Calories 241
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrates 44 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 6 g
Vitamin D 0 mcg
Calcium 41 mg
Iron 2 mg
Potassium 268 mg

Celebrate Health with a Lowfat Fiesta
California Department of Health Services
California Project LEAN

U.S. Department of Agriculture. MyPlate Kitchen Website. Vegetable Rice with Tomatoes. Recipe source: Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.