Sunday, February 24, 2013

LIght Spanish Rice

1 cup brown rice
1 small onion, minced
2 garlic cloves, minced
1 28oz can diced tomatoes
1 4 oz can mild green chilies
2 cups fat free chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp coriander
1/2 tsp paprika
1/2 tsp oregano

1.Spray a large, non-stick skillet with non-fat cooking spray and set over medium/high heat. Add in rice and brown for about 3-4 minutes.   

2.Add in onion and garlic. Cook onion rice mixture, stirring frequently, for about 4 minutes, or until onions are softened. Add in broth and bring to a simmer.

3.Stir in tomatoes, chiles, salt, pepper, paprika, oregano, and coriander. Bring to a simmer.

4.Lower heat to medium, cover and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. 


5.Remove from heat, fluff with a fork and let stand for 5 minutes before serving.

Number of servings (yield): 6 Serving size is about 1 cup
PER SERVING: 148 calories; 1g fat; 32g carbohydrates; 4g protein; 2g fiber

1 comment:

  1. Sounds and looks delish! I must try with the brown rice.


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