Vegetable Rice with Tomatoes

Rice, vegetables, and seasoning are a winning flavor combination in this tasty side dish.

Yield

8 servings

Serving size

1/8 of recipe

Rating

3.46 of 5 (50 ratings)

Food groups

• Grains: 1 1/2 ounces
• Vegetables: 1/4 cups

Ingredients

• 2 tablespoons vegetable oil (or cooking oil of choice)
• 2 cups long-grain white rice, uncooked
• 3 cups low-sodium chicken broth
• 1 1/2 cups white onion, finely chopped
• 2 teaspoons garlic, minced
• 1 can (14.5 ounces) low-sodium Mexican or Italian style tomatoes
• 1/2 teaspoon salt
• green bell pepper, optional (if using: seeded and chopped)

Directions

1. Wash hands with soap and water.
2. Heat oil in medium-sized saucepan over medium heat.
3. Cook the rice until just golden brown, about 5 minutes.
4. Add 1/2 cup of chicken broth if moisture is needed.
5. Add onions and garlic and cook for a minute or two.
6. Stir in the tomatoes and their juice, the rest of the chicken broth, salt, and bell pepper (if using).
7. Bring to a boil.
8. Reduce heat to low.
9. Cover and simmer for about 20 to 25 minutes, or until the broth is absorbed.

Nutrition per serving

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Source

Recipe by: Celebrate Health with a Lowfat Fiesta — California Department of Health Services — California Project LEAN

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetable-rice-tomatoes. Federal works are public domain in the United States.