Tomato rice with corn

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 234.7
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.4 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.8 g

View full nutritional breakdown of Tomato rice with corn calories by ingredient


Introduction

This is a recipe I created on the fly one night and it's become a staple in my household! I split this into 6 servings for a side dish, but you can definitely add any meat/tofu and make this an entire meal! This can easily be made vegan if you use vegetable broth instead of chicken. I use no salt added tomatoes because of sodium concerns, but you can use any type you want. This is a recipe I created on the fly one night and it's become a staple in my household! I split this into 6 servings for a side dish, but you can definitely add any meat/tofu and make this an entire meal! This can easily be made vegan if you use vegetable broth instead of chicken. I use no salt added tomatoes because of sodium concerns, but you can use any type you want.
Number of Servings: 6

Ingredients

    1 TSBP olive oil
    1 clove garlic
    1/2 cup chopped onions (frozen or fresh)
    1 cup brown rice
    2 dashes salt
    1 can diced tomatoes (no salt added) (14.5 oz can)
    1 can tomato sauce (no salt added) (8 oz can)
    1 cup chicken stock
    1 1/4 cup water
    1/2 TBSP italian seasoning
    3 cups frozen corn

Directions

Heat olive oil in large pan over medium heat. After oil is heated add garlic and onions and lightly saute. Next add the rice and dashes of salt, stir all together and let the rice slightly brown. Please add the salt even if you are watching your sodium because it will allow the rice to fully expand. Next add the diced tomatoes, tomato sauce, chicken stock, water and italian seasoning. Stir everything together!

Cover the pan and let cook for approximately 45 minutes or until rice is completely cooked. Add corn into pan and mix together. The heat from the rice should defrost the corn and warm it.

I split this into 6 servings. Each servings is a little over a cup normally.

Number of Servings: 6

Recipe submitted by SparkPeople user LLBEAN75.