Natalie's Spanish Rice

Lite Chicken Broth (35% less sodium)
Olive Oil
Uncle Ben's Whole Grain Rice (enough to fill your pan about 2 inches)
3 Tomatoes
Tablespoon of Garlic Salt
1/4th white onion - chopped
Grilled Chicken
Frozen Green Peas

On medium-low, heat the olive oil just enough to coat the rice. Cook until rice is brown but NOT burned. In a blender, chop of the tomatoes and onion and add the garlic salt. Blend well. (The more tomatos you use, the tangier it will be = really good!). Add this mixture to the rice and cook until the rice is shiney. Add the chicken broth ONLY enough to coat the rice with about 1/2-1 inch above it. Add your chicken and green peas and simmer for 10 minutes, then flip the rice with a wooden or plastic spatula until the bottom rice is on the top. Cook for about 10-20 more minutes until the liquid from the rice has exaporated (although don't wait until the rice is dry - some moisture helps keep that "tangy" taste).

Makes enough for 6-8 people.
Enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user CUBSTATTOOGAL.