Tomato rice with corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 TSBP olive oil1 clove garlic1/2 cup chopped onions (frozen or fresh)1 cup brown rice2 dashes salt1 can diced tomatoes (no salt added) (14.5 oz can)1 can tomato sauce (no salt added) (8 oz can)1 cup chicken stock1 1/4 cup water1/2 TBSP italian seasoning3 cups frozen corn
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.
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.
Nutritional Info 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
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