brown rice, uncooked
low-sodium chicken or vegetable broth
1 1/2 cups
finely chopped white or yellow onions
Mexican style tomatoes (41/2 ounces)
finely chopped bell pepper (any color)
salt and pepper, to taste (optional)
- Heat canola oil in a medium nonstick saucepan over medium heat and sauté the rice just until golden (about 5 minutes).
- Add 1/2 cup if moisture is needed. Add the onions and garlic and sauté for a couple of minutes.
- Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat to low. Simmer, covered, for 20 to 25 minutes or until the broth is absorbed. Add salt and pepper to taste, if desired, and serve.
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