Vegetable Rice with Tomatoes

35 min · Serves 8

Based on a recipe from Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN, via USDA MyPlate Kitchen

What goes in

• 29.6 mlvegetable oil
• 2 cupslong-grain white rice
• 3 cupslow-sodium chicken broth
• 1½ cupswhite onion
• 9.9 mlgarlic
• 1 canlow-sodium seasoned canned tomatoes
• 2½ mlsalt
• 1green bell pepper (optional)

How to cook it

1. Warm the vegetable oil in a medium saucepan over medium heat.
2. Add the uncooked rice and cook, stirring frequently, until lightly browned, about 5 minutes.
3. Splash in 1/2 cup of chicken broth if the mixture needs extra moisture.
4. Mix in the chopped onion and minced garlic, sautéing for 1 to 2 minutes.
5. Stir in the canned tomatoes with their liquid, remaining chicken broth, salt, and bell pepper if using, then bring everything to a rolling boil.
6. Turn the heat down to low, cover the pan, and gently simmer for 20 to 25 minutes until the liquid is fully absorbed.

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