Low-Fat Spanish Rice

Name: Low-Fat Spanish Rice
Ingredients: 1 3/4 c. fat-free chicken broth; 1 c. long grain brown rice; 3 cloves garlic, minced; 3/4 c. chopped onion; 1/2 c. finely chopped green pepper; 1/3 c. chopped celery; 1 (15 oz.) can tomatoes (undrained), coarsely chopped; 1 tsp. chili powder; 1/2 tsp. crushed dried oregano; 1/2 tsp. crushed dried basil; 1/2 tsp. paprika; 2 tsp. honey

12 ingredients

9 steps

Ingredients

1 3/4 c. fat-free chicken broth
1 c. long grain brown rice
3 cloves garlic, minced
3/4 c. chopped onion
1/2 c. finely chopped green pepper
1/3 c. chopped celery
1 (15 oz.) can tomatoes (undrained), coarsely chopped
1 tsp. chili powder
1/2 tsp. crushed dried oregano
1/2 tsp. crushed dried basil
1/2 tsp. paprika
2 tsp. honey

Directions

1

In medium saucepan, over high heat, bring broth to a boil. Add rice, cover and reduce to low setting.
2

Cook 50 minutes or until rice is tender.
3

Saute garlic, onion, green pepper and celery in 3 to 4 tablespoons juice from tomatoes in a large skillet over medium-high heat for 5 to 7 minutes or until softened.
4

Add tomatoes to skillet with remaining juice.
5

Stir in seasonings and honey and bring to a boil.
6

Cover and reduce heat to simmer.
7

Cook for 10 minutes.
8

When rice is tender, stir into tomato mixture.
9

Heat until hot, approximately 5 minutes.