Spicy Spanish RiceSubmitted by christinavt
Makes 8 servings
|
|
Cooking Light, December 2007. canola oil, onion, garlic, uncooked long-grain rice, chicken broth, canned diced tomatoes with green chiles, frozen corn cvt
|
Ingredients
| 2 |
tablespoons canola oil |
| 1/2 |
cup finely chopped onion |
| 2 |
minced cloves garlic |
| 2 |
cups uncooked long-grain rice |
| 1 3/4 |
cups (fat free, reduced sodium) chicken broth |
| 10 |
ounce canned diced tomatoes with green chiles, undrained (104608) |
| 1 |
cup frozen corn without salt, thawed (11179) |
Directions
- Heat oil in large skillet over medium-high heat. Add onions and garlic; saute 3 minutes. Add rice; sauté 2 minutes, stirring constantly. Add chicken broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Stir in corn. Sprinkle with cilantro and serve.
Categories
Rice, Tomatoes, Vegetables, Main Dish, Side Dish, American, Spanish, Boil, Saute, Simmer, Gluten-Free, Sugar-Free
|
Serving Size 166.1g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 43.7g 15%
|
|
|
|
|
|
|
|
| Vitamin A 5% |
• |
Vitamin C 9% |
| Calcium 2% |
• |
Iron 13% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
