2 T. vegetable oil
2 c. brown rice, uncooked
3 c. low sodium chicken broth
1 ½ c. white onion, finely chopped
1-2 t. garlic, minced
1 14 ½ oz. can Mexican tomatoes
1 bell pepper, seeded and chopped
Heat oil in medium saucepan over medium heat. Sauté rice until just golden, about 5 minutes. Add ½ c. of chicken broth, if moisture is needed. Add onions and garlic and sauté for a minute or two. Stir in the tomatoes and their juice, the rest of the chicken broth, and bell pepper. Bring to a boil. Reduce heat to low. Cover and simmer for about 20-25 minutes, or until the broth is absorbed.
Makes 8 servings.
Nutrition Information: 140 calories; 4 g fat; 0 mg cholesterol; 340 mg sodium; 24 g carbohydrates; 3 g fiber; and 3 g protein
Chickasaw Nation Nutrition Services
This material was funded by the USDA’s Food Stamp Program. This institution is an equal opportunity provider and employer.