Rich, smoky, fire roasted tomatoes provide a unique flavor twist in this new version of a classic recipe.
tablespoon olive oil
cloves garlic, finely chopped
medium onion, chopped (1/2 cup)
medium green bell pepper, diced (1/2 cup)
cup uncooked regular long-grain rice
teaspoon coarse salt (kosher or sea salt)
teaspoon crushed red pepper
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
can (14 oz) reduced-sodium chicken broth or vegetable broth
In 3-quart saucepan, heat oil over medium heat. Cook garlic, onion and bell pepper in oil about 5 minutes, stirring constantly, until crisp-tender. Stir in rice, salt and crushed red pepper.
Stir in tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
Serve as a side dish with enchiladas or tacos. Or, stir in cooked black beans and use as a burrito filling.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.