Spanish Brown Short Grain Rice
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can (14.5oz) diced tomatoes, undrained3 cups of Liquid (water or chix broth incl. juice from tomatoes)1/2 tsp. Salt (or to taste)1 Tbsp. Olive Oil1 Bell Pepper, Medium (chopped)1 Onion, Medium (chopped)2 Cloves of Garlic, Minced1 1/2 cups Short Grain Brown Rice
Drain tomatoes, reserving liquid. Add enough water or broth to make 3 cups; set aside.
Heat oil in a large heavy sauce pan with tight fitting lid. Add pepper, onion and garlic; saute briefly.
Add rice stir to coat.
Add the 3 cups of liquid, bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add tomatoes, cover and continue to cook for 20 more minutes.
Remove from heat, let stand in covered pot for 10 more minutes. Fluff with fork.
Number of Servings: 6
Recipe submitted by SparkPeople user ROSIE-NJ.
Heat oil in a large heavy sauce pan with tight fitting lid. Add pepper, onion and garlic; saute briefly.
Add rice stir to coat.
Add the 3 cups of liquid, bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add tomatoes, cover and continue to cook for 20 more minutes.
Remove from heat, let stand in covered pot for 10 more minutes. Fluff with fork.
Number of Servings: 6
Recipe submitted by SparkPeople user ROSIE-NJ.
Nutritional Info Amount Per Serving
- Calories: 251.5
- Total Fat: 5.0 g
- Cholesterol: 1.0 mg
- Sodium: 696.3 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 4.0 g
- Protein: 8.3 g
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