Spanish Rice

By dashy_65

Ingredients

• 1 cup uncooked long grain rice
• 2 tablespoons canola oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt, optional
• 1 cup water
• 1 cup chicken or vegetable broth
• 2 large tomatoes, peeled and chopped
• 1/3 cup frozen peas, thawed
• 1/3 cup diced cooked carrots

Preparation

Step 1

In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender.

Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through. Yield: 6 servings.

185 cal, 40mg sodium, 31mg carb, 5g fat