Saturday, February 26, 2011

Mexican Rice with Vegetables

Makes 4 servings

Ingredients

2 teaspoons corn oil
6 ounces uncooked converted rice
1/2 cup chopped onion
1 1/2 cups finely diced carrots
1 garlic clove, crushed
1 1/2 cups stewed tomatoes, pureed
1 cup low-sodium vegetable broth
1/2 teaspoon salt
1/2 cup frozen green peas
2 tablespoons minced fresh flat-leaf parsley

In medium saucepan, heat oil; add rice and onion. Cook over medium heat, stirring frequently, 8-10 minutes, until mixture is golden brown. Add carrots and garlic; cook, stirring constantly, 1 minute longer. Add tomatoes, broth and salt to rice mixture; bring liquid to a boil, stirring frequently. Reduce heat to low; simmer, covered, 20 minutes, until most of the liquid is
absorbed and rice is almost tender. Remove from heat; stir in peas. Let mixture stand, covered, 5-10 minutes, until all of the liquid is absorbed and rice is tender. Serve sprinkled with parsley.

SERVING SIZE: 1 1/4 cups

POINTS PLUS POINTS: 6 per serving

PER SERVING: 250 Calories, 3 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 585 mg Sodium, 50 g Total Carbohydrate, 5 g Dietary Fiber, 6 g Protein, 88 mg Calcium

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