Vegetable Rice with Tomatoes
Rice, vegetables, and seasoning are a winning flavor combination in this tasty side dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
253
Calories
7g
Protein
46g
Carbs
5g
Fat
2g
Fiber
3g
Sugar
183mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 tablespoons · or cooking oil of choice
long-grain white rice, uncooked
2 cups
low-sodium chicken broth
3 cups
white onion, finely chopped
1 1/2 cups
garlic, minced
2 teaspoons
low-sodium Mexican or Italian style tomatoes
1 can (14.5 ounces)
salt
1/2 teaspoon
green bell pepper, optional
if using: seeded and chopped
Instructions
- 1
Wash hands with soap and water.
- 2
Heat oil in medium-sized saucepan over medium heat.
- 3
Cook the rice until just golden brown, about 5 minutes.
- 4
Add 1/2 cup of chicken broth if moisture is needed.
- 5
Add onions and garlic and cook for a minute or two.
- 6
Stir in the tomatoes and their juice, the rest of the chicken broth, salt, and bell pepper (if using). Bring to a boil.
- 7
Reduce heat to low. Cover and simmer for about 20 to 25 minutes, or until the broth is absorbed.
Source: USDA MyPlate Kitchen · Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN
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