Spanish Rice

2 tsp. olive oil
1 1/3 c. brown rice
2 c. low-sodium chicken broth
1 c. water
1 7 3/4 oz. can of El Pato Tomato Sauce
5 scallions, sliced

In a large saucepan, heat the oil. Add the rice and garlic; cook, stirring as needed, until the rice is lightly browned, about 2 minutes. Add the broth, water, and tomato sauce; bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 50 minutes, stirring occasionally during the last 15 minutes and adding water if necessary to prevent the rice from sticking to the bottom of the pan. Add the scallions and fluff the mixture with a fork.

Number of Servings: 4

Recipe submitted by SparkPeople user RENGEL26.