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 |
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.