Spicy Brown Rice Veracruz

 

1

teaspoon vegetable oil

3/4

cup instant brown rice

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

can (10 ounces) diced tomatoes with green chilies, undrained

1

can (8 ounces) tomato sauce

1/2

teaspoon chopped fresh jalapeño chilies, if desired

• 1 Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.
• 2 Stir in remaining ingredients. Cover and cook over medium-low heat 5 minutes or until rice is tender.