Spanish Rice
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Preparation time is 20 minutes.
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Condensed chicken broth
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10 oz.
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248 mL
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Water
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1/2 cup
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125 mL
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Reserved tomato juice
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Long grain brown rice, uncooked
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1 cup
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250 mL
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Chili powder
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1 tsp.
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5 mL
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Paprika
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1 tsp.
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5 mL
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Dried oregano
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1/2 tsp.
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2 mL
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Olive oil
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1 tsp.
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5 mL
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Garlic cloves, crushed
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3
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3
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Chopped onion
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1/2 cup
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125 mL
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Chopped green pepper
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1/2 cup
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125 mL
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Chopped celery
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1/2 cup
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125 mL
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Chopped fresh sweet basil
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1 tbsp.
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15 mL
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Canned diced tomatoes, drained, juice reserved
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14 oz.
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398 mL
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Parsley, for garnish
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Combine chicken broth, water and tomato juice in large saucepan.
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Add rice, chili powder, paprika and oregano. Bring to a boil. Cover. Simmer for 45 minutes until rice is tender.
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Heat oil in non-stick skillet. Sauté garlic, onion, green pepper and celery for about 5 minutes until onion is soft.
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Add basil and tomatoes. Sauté for 5 minutes. Add to cooked rice mixture.
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Garnish with parsley. Makes 4 cups (1 L).
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1 cup (250 mL):
257 Calories; 9 g Protein; 3.9 g Total Fat (0.7 g Sat., 0.8 mg Cholesterol); 662 mg Sodium; 4 g Dietary Fiber
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Reprinted from Low-Fat Cooking © Company's Coming Publishing Limited www.companyscoming.com
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