YIELD: 6 servings. ¾ cup per serving.
TIME: 35 minutes
NUTRITIONAL INFO:
Calories 200, Carbohydrate 39 g, Dietary Fiber 3 g, Protein 6 g, Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 279 mg
TAGS: MEXICAN, RICE, LUNCH, HEALTHY
Description: With the help of frozen vegetables, this is a tasty, nutritious side dish. Garnish with chopped fresh cilantro or a sprinkle of cheese.
INGREDIENTS:
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 (14½-ounce) can low-sodium chicken broth
• 1 cup white rice
• ¾ cup chopped tomatoes
• ½ teaspoon chili powder
• ¼ teaspoon salt
• 1 cup frozen corn, thawed
• 1 cup frozen pea and carrot blend, thawed
DIRECTIONS:
1. Heat vegetable oil in a medium saucepan over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Stir in broth, rice, ½ cup tomatoes, chili powder, and salt. Bring to a boil; reduce heat and simmer, covered, for 25 minutes.
3. Stir in vegetables and let stand for 5 minutes. Spoon remaining tomatoes over the top and serve.
