Vegetable Rice with Tomatoes
Makes:
8 servings
Rice, vegetables, and seasoning are a winning flavor combination in this tasty side dish.
Ingredients
- 2 tablespoons vegetable oil (or cooking oil of choice)
- 2 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 1/2 cups white onion, finely chopped
- 2 teaspoons garlic, minced
- 1 can (14.5 ounces) low-sodium Mexican or Italian style tomatoes
- 1/2 teaspoon salt
- green bell pepper, optional (if using: seeded and chopped)
Directions
- 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.
Notes
Learn more about:
Celebrate Health with a Lowfat Fiesta
California Department of Health Services
California Project LEAN
